Chicken Con Rajas Food

CREAMY POBLANO PEPPER STRIPS (RAJAS)

Steps:

• Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
• Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
• Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

RAJAS POBLANAS (POBLANO STRIPS)

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.

CHICKEN CON RAJAS

Steps:

• Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
• Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
• Whisk in sour cream.
• Melt butter in Dutch oven over medium heat and add olive oil and chicken.
• Season with salt and pepper.
• Saute until chicken is done; remove chicken and set aside.
• Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
• Add chilies and chicken and heat through.
• Add soup mixture.
• Cover and heat over medium for 5 minutes.
• Season to taste.
• Top with grated cheddar cheese.
• Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
• Serve with Mexican rice, warm flour tortillas and a leafy green salad.

RAJAS CON CREMA

Steps:

• Sauté the chilies with the onions until soft, about 10 minutes.
• Add corn and chicken base and stir.
• Add the cream, let simmer 10 to 15 minutes.
• Serve warm with corn tortillas.
• Can be prepared ahead and reheated in the microwave.

CHICKEN BREASTS CON RAJAS

Steps:

• Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
• Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
• Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
• Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.

RAJAS CON QUESO

Steps:

• Cut peppers and onion into strips about 2 inches long and 1/2-inch thick.
• Heat butter in a skillet over medium heat and saute peppers, onion, and corn until tender and starting to char, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in Monterey Jack cheese, cotija cheese, and crema and cook until melted into a creamy sauce. Season with salt and pepper and serve immediately.

RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
• Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
• Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
• Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
• Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

POLLO A LAS RAJAS

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.

RAJAS DE CHILES Y QUESO MANCHEGO

Steps:

• Over a medium high heat, in a medium-size cast iron skillet, heat the oil until it smokes. Add the whole epazote leaves and fry until they wilt, stirring all the time, about 2 minutes. Add the chile strips and salt and fry about 3 minutes, stirring all the time.
• Reduce the heat to low. Stir in the cream and milk. Add the pieces of cheese and cook until the cheese melts.
• Serve hot, over Arroz Blanco.

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.

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.

SPICED CHICKEN BREASTS WITH POBLANO AND BELL PEPPER RAJAS

Steps:

• Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
• Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
• Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
• Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.