Chicken with Poblano Peppers and Cream

Name: Chicken with Poblano Peppers and Cream
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 cooked and shredded chicken breast; 5 poblano peppers, roasted and peeled; 1 onion, sliced into thin strips; 2 tablespoons butter; 1 tablespoon soy seasoning sauce; 1 cup Mexican-style crema (250 ml); 3 tablespoons olive oil

Malu Sanz @cook_5256639

This recipe leaves out a few ingredients, but that's how I like it 😊

Malu Sanz @cook_5256639

This recipe leaves out a few ingredients, but that's how I like it 😊

Saved

Ingredients

30 minutes

Serves 2 servings

1cooked and shredded chicken breast
5poblano peppers, roasted and peeled
1onion, sliced into thin strips
2 tablespoonsbutter
1 tablespoonsoy seasoning sauce
1 cupMexican-style crema (250 ml)
3 tablespoonsolive oil

Saved

Steps

30 minutes

1

Cook the chicken breast, shred it, and set aside.
2

In a deep skillet, add the onion and olive oil. Cook until the onion is slightly translucent, then add the soy seasoning sauce and salt to taste when the onion is almost ready.
3

Roast the poblano peppers directly over the stove flame. Place them in a container for a while, then peel them as cleanly as possible. This step can take some time! Finally, cut the peppers into strips and set aside.
4

Combine everything in the skillet. Add the butter and crema, mix well, and cook for 5 minutes, stirring often to prevent sticking. Done!
5

Tips for speeding up the process of preparing the poblano peppers would be really helpful!