Serves 1
Directions
- 1In a pan with oil, brown the chicken pieces perfectly on both sides.
- 2Reserve the browned chicken.
- 3In the same pan, sauté half a sliced onion and four roasted, peeled poblano peppers.
- 4Season the vegetables with pepper and a little salt.
- 5Once the vegetables are browned, add half of this mixture to a blender along with two garlic cloves, four tomatoes, a handful of fresh cilantro, and two tablespoons of cream.
- 6Add water or chicken broth to the blender.
- 7Blend until a smooth sauce is formed and reserve the sauce.
- 8To the other half of the poblano strips in the pan, add corn on the cob or corn kernels.
- 9Return the chicken to the pan along with the sauce.
- 10Season to taste with salt or chicken bouillon powder.
- 11Let the chicken cook perfectly.
Ingredients
- chicken pieces
- oil
- 0.5 onion, sliced
- 4 poblano peppers, roasted and peeled
- pepper
- salt
- 2 garlic cloves
- 4 tomatoes
- 1 handful fresh cilantro
- 2 tablespoons cream
- water or chicken broth
- corn on the cob or corn kernels
- chicken bouillon powder
Equipment
panblender
Tips
- You can use any chicken pieces you prefer, such as thighs and drumsticks.
- Serve with rice.
- Consomé de pollo en polvo (chicken bouillon powder) adds a very good flavor.
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