Creamy Poblano Rajas with Chicken

Creamy Poblano Rajas with Chicken Recipe

By Olya Sandstrom Published: July 16, 2018

Rich and creamy dish, makes a great accompaniment to rice or simply served with flour tortillas. So easy to …

Ingredients

• 4 large poblano peppers
• 2 tbsp olive oil
• 1 onion cut into half rings
• 3-4 cloves of garlic finely chopped
• 2 chicken breasts cut into medium cubes
• salt, pepper to taste
• 1 1/2 cups corn kernels, unfrozen
• 1 cup sour cream
• 1 1/2 cups manchego cheese soft (mexican version), grated

Instructions

1. Fry the peppers on an open fire until the peel begins to burn from all sides. You can also fry them on a dry frying pan under a lid, turning the peppers on all sides, or in the oven on a baking sheet. Put the peppers in a plastic bag. I usually put them in a deep bowl and cover with a lid. Cool for about 30 minutes, then clean with a knife. Also, remove the seeds and cut the peppers into thin strips.
2. Heat up the frying pan, pour in the olive oil, and fry the onions and garlic together first for about 3 min. Put the chicken in it, and fry from all sides until golden brown, then add salt and pepper. Next, add the peppers and corn and cook for about 5 minutes, occasionally stirring. After that, add sour cream and grated cheese, stir, and cook until the cheese melts. Finally, add salt and pepper if necessary.

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