Best Pollo A Las Rajas Recipes

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 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 (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.