Pollo A Las Rajas Recipes

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POLLO A LAS RAJAS



Pollo a las Rajas image

This colorful Mexican chicken dish hails from San Angel Inn at Walt Disney World's Epcot theme park.

Provided by Victoria

Categories     Main Course

Time 35m

Number Of Ingredients 11

4 boneless skinless chicken breasts
3 cloves garlic (minced)
Kosher salt and freshly ground black pepper
2 ½ tablespoons vegetable oil
1 large poblano chile
1 large Spanish onion (halved and sliced)
1 large red bell pepper (sliced into strips)
1 cup peeled and diced chorizo (preferably Mexican)
1 cup sour cream
¼ cup half-and-half
Queso fresca (optional)

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.

Nutrition Facts : Calories 492 kcal, Carbohydrate 12 g, Protein 34 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 105 mg, Sodium 441 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 8 g, ServingSize 1 serving

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

RAJAS POBLANAS (POBLANO STRIPS)



Rajas Poblanas (Poblano Strips) image

A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.

Provided by gem

Categories     Side Dish     Vegetables

Time 50m

Yield 4

Number Of Ingredients 7

½ cup Mexican crema, crema fresca
1 (8 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
5 poblano peppers
1 tablespoon vegetable oil
1 onions, thickly sliced
1 cup drained canned corn kernels

Steps:

  • Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
  • Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
  • Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition Facts : Calories 416 calories, Carbohydrate 21.5 g, Cholesterol 102.5 mg, Fat 35.3 g, Fiber 5.4 g, Protein 9 g, SaturatedFat 20.2 g, Sodium 595.3 mg, Sugar 7.1 g

POLLO A LAS RAJAS



Pollo a Las Rajas image

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.

Provided by Mercy

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken breast halves
1 cup chorizo sausage, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chile
1 clove garlic, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup monterey jack cheese, shredded
1/2 cup half-and-half

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.

POLLO CON RAJA (MEXICAN CHICKEN)



Pollo Con Raja (Mexican Chicken) image

This is one of my Mom's favorite recipes. It is great. I love to make it with variations. Sometimes just with tortillas. Other days I make it into a burrito with yellow rice filling under the chicken.

Provided by whyamiawake

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts, cut in strips
1/4 cup peanut oil
1/4 cup butter
3 (4 ounce) cans whole green chilies, cut in strips (Raja)
1 (4 ounce) can chopped green chilies
1 large onion, cut in strips
1 (10 3/4 ounce) can cream of chicken soup
8 ounces sour cream
6 ounces shredded cheddar cheese
1 pinch garlic powder
1 pinch salt
1 pinch pepper

Steps:

  • Fry chicken strips in oil and butter until golden brown. Remove from pan.
  • Fry onion and chili strips til onions are clear.
  • In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce.
  • Spray casserole dish (9 x 13) with Pam.
  • Mix all ingredients together (saving some cheese for top) and pour into pan.
  • Add saved cheese to top.
  • Bake at 350 F for 30 minutes.

Nutrition Facts : Calories 682.8, Fat 50.9, SaturatedFat 22.2, Cholesterol 164.5, Sodium 707.7, Carbohydrate 15.5, Fiber 1.5, Sugar 5.5, Protein 41.6

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