Pollo Con Rajas Chicken With Peppers And Onions Recipes

POLLO CON RAJAS Y CREMA

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 RAJAS (CHICKEN WITH PEPPERS AND ONIONS)

Steps:

• Cut chicken breasts into 1in. wide strips. Season them well with salt and pepper.
• In a cast iron skillet or heavy bottom (oven safe) pan, heat your butter and oil together. Once hot, quickly sauté the chicken filets until they are lightly browned. Set aside.
• In the same pan, sauté the onions gently until softened. Peal and clean the chile poblanos. Set aside three whole poblanos. Cut the remaining peppers into thin strips (rajas). Add the rajas to the onion in the pan, cover, and continue to cook over medium high heat for 8 minutes.
• Add the seared chicken along with any juices to the onion/poblanos and flip until evenly distributed.
• In a blender, combine sour cream, milk, 3 reserved poblano peppers, and salt until smooth.
• Pour sour cream mixture over chicken and gently mix until fully combined and all chicken pieces are covered.
• Top with monterey jack cheese and bake at 375 degrees for 30 minutes or until bubbling and cheese is slightly browned.

POLLO CON RAJA (MEXICAN CHICKEN)

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.