Pollo A Las Rajas Food

POLLO A LAS RAJAS

Steps:

• Season the chicken breasts with 2 of the garlic cloves, salt, and pepper, and drizzle with about ½ tablespoon of the oil. Grill the chicken breasts or bake them in a roasting pan, uncovered at 350°F for 20 minutes or until cooked. Alternatively, mark the chicken breasts on a grill or grill pan (to get grill marks) and then finish them in the oven until they are cooked through.
• Meanwhile, take the poblano chile and either grill it, broil it, or hold it with tongs over a gas flame to char the skin. When the skin has charred, remove it from the heat source and place it in a plastic bag for a few minutes to steam (this will make it easier to peel). Peel the poblano, remove the seeds, and slice into thin strips.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Add the peppers, onion, chorizo, and the remaining minced garlic clove. Cook, stirring occasionally until the onions and peppers are soft. Add the sour cream, half-and-half, and season with salt and pepper. Simmer for 3 minutes until the sauce starts to thicken.
• Spoon the vegetable mixture evenly onto four serving dishes and top each with a chicken breast. Sprinkle crumbled queso fresca over the top, if desired.

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

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.

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.