Pollo A Las Rajas Recipes

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

TAKE-OUT FAKE-OUT POLLO CON CREMA

Steps:

• Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
• Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

POLLO A LAS RAJAS

Steps:

• Season the chicken breasts with 2 of the garlic cloves, salt, and pepper, and drizzle with about ½ tablespoon of the oil. Grill the chicken breasts or bake them in a roasting pan, uncovered at 350°F for 20 minutes or until cooked. Alternatively, mark the chicken breasts on a grill or grill pan (to get grill marks) and then finish them in the oven until they are cooked through.
• Meanwhile, take the poblano chile and either grill it, broil it, or hold it with tongs over a gas flame to char the skin. When the skin has charred, remove it from the heat source and place it in a plastic bag for a few minutes to steam (this will make it easier to peel). Peel the poblano, remove the seeds, and slice into thin strips.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Add the peppers, onion, chorizo, and the remaining minced garlic clove. Cook, stirring occasionally until the onions and peppers are soft. Add the sour cream, half-and-half, and season with salt and pepper. Simmer for 3 minutes until the sauce starts to thicken.
• Spoon the vegetable mixture evenly onto four serving dishes and top each with a chicken breast. Sprinkle crumbled queso fresca over the top, if desired.

POLLO A LAS RAJAS

Steps:

• Season the chicken breast halves with garlic, salt, and black pepper.
• Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked.
• In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds.
• Slice onion, bell pepper, and poblano pepper into strips.
• In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers.
• Cook over medium high heat stirring occasionally until onions and peppers are soft.
• Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
• On ovenproof serving dishes, place 3/4 cup of vegetable mixture.
• Top with roasted chicken breast.
• Sprinkle 1/4 cup Monterey Jack cheese on each serving plate.
• Broil until cheese melts and turns golden.
• Serve.