Pollo a las Rajas is a hearty dish of chicken and vegetables. This is from the San Angel Inn restaurant in the Mexican Pavilion at Epcot's World Showcase. It was posted in a local newspaper.
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.
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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 ... From magicalkingdoms.com
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