Pollo Con Raja Mexican Chicken Recipes
POLLO CON RAJAS Y CREMA
There are many ways you can eat rajas in Mexican food. These peppers pack heat and yet are mild in flavor. The mild flavors of rajas allow you to use creamy and savory ingredients in this pollo con rajas y crema recipe. You can eat this dish alone as a meal or add side dishes to enhance the flavors. Since this dish has proteins, fats, and greens it is as balanced as it is delicious. You are not limited to chicken as proteins though and can make any changes you would like. Personally, I like substituting chicken with pork and cow meat sometimes.
Provided by Just Mexican Food
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- During the first step of this pollo con rajas y crema recipe, it is important to gather all the ingredients in one place. Wash the vegetables and cut them to the appropriate size. If the peppers are pre-roasted, leave them to the side.
- Pre-marinate the chicken with your desired seasonings. Personally, I like using Sazon and onion powder. Shred the chicken finely. During this step in this pollo con rajas y crema recipe, you need to add olive oil to your skillet. Make sure that the heat is set to medium-low.
- Wait for the oil to start simmering and then add your chicken. Stir the shredded chicken in your skillet for a minimum of five minutes. Keep checking the color and temperature using a meat-safe thermometer.
- Add the cut vegetables, including the roasted poblano peppers to the skillet with your now cooked meat. In this pollo con rajas y crema recipe, it is important to add all the ingredients slowly and mix. The vegetables and peppers should brown and crisp in the skillet. Stir and move around the ingredients.
- After the vegetables are browned and crispy, you can add the wet ingredients to this pollo con rajas y crema recipe. The wet ingredients create a thick cream that brings flavor and texture to the dish. Do not add the shredded cheese. For this step, it is important to stir all the ingredients together.
- The fifth and final step for this pollo con rajas y crema recipe is to add shredded cheese on top. If you want to brown the cheese to add color and flavor, I suggest covering the raja y crema with a lid. Let the dish simmer for a minimum of five minutes. Turn the stovetop off and let it cool before serving.
POLLO CON RAJA (MEXICAN CHICKEN)
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
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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