Chicken
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Chicken with Poblano Strips in Cream Sauce
Prep
cook
total
Pollo con Rajas en Crema
Ingredients
- 3 poblano peppers
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 chicken breast, sliced or diced
- 1/4 onion, sliced into thin strips (julienned)
- 1 garlic clove, minced• 1/2 cup corn kernels
- 1/2 cup Mexican crema or sour cream
- 2 oz. cream cheese
- 1 tablespoon chicken bouillon
- A few extra poblano strips
- A splash of water
- 1/2 cup shredded mozzarella cheese
- salt, black pepper and Spanglish Asadero All Purpose seasoning to taste
All Purpose
Directions
- Roast the poblanos:
Place the 3 poblano peppers over an open flame or in a hot pan until the skin is charred. Place them in a sealed bag for a few minutes, then peel off the skin, remove the seeds, and cut them into strips.
- Cook the chicken:
In a skillet, heat the olive oil and butter. Add the chicken breast, salt, black pepper and Spanglish Asadero All Purpose to taste, and cook until fully done and slightly golden.
- Add flavor:
Once the chicken is cooked, add the onion and garlic. Sauté for 1 minute until fragrant.
- Combine ingredients:
Add the poblano strips, corn, crema, cream cheese, chicken bouillon, and a splash of water. Stir everything well until the cheese melts and the sauce becomes creamy.
- Final touch:
Add the shredded mozzarella cheese on top, cover the skillet, and cook for 2 more minutes until the cheese melts.
- Serve:
Enjoy hot with rice, tortillas, or as a taco filling
