Photograph of the finished Pollo con rajas y crema

Mexico · Gà xào ớt poblano sốt kem

Pollo con rajas y crema

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 680 g
  • Photograph of Poblano peppers Poblano peppers 4
  • Photograph of Onion Onion 1.6
  • Photograph of Sour cream Sour cream 200 g
  • Photograph of Grated cheese Grated cheese 80 g
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 600 g

Method

  1. 1 Grill poblano peppers over a flame until the skin is slightly charred, then cover in a sealed bag for 10 minutes. Peel, remove seeds, and slice into strips.
  2. 2 Cut the chicken breast into bite-sized pieces, season with salt, then pan-fry with unsalted butter for 5 minutes until golden brown.
  3. 3 Sauté the thinly sliced onions for 3 minutes, then add the shredded poblano peppers and stir well.
  4. 4 Reduce the heat to low, add the sour cream and stir gently for 5 minutes until the sauce thickens, avoiding vigorous boiling.
  5. 5 Sprinkle with grated cheese, cover and let it melt for 2 minutes, then serve with white rice.
Start cooking