Pollo A Las Rajas – San Angel Inn

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Recipe: #40917

June 08, 2023

Categories: Chicken Dinner,

"Maybe it’s because of Cinco de Mayo and all I’m reading about is Mexican food, maybe it’s because I’m mourning the changes made at my former favorite local Mexican restaurant, but I’ve been craving Mexican food lately. Really, really craving it. Needless to say, living in New England does put a crimp on finding good Mexican food. And while it may sound weird, some of the best Mexican food I’ve had was at the San Angel Inn. Now yes, I know that it’s dressed up Mexican cuisine… Having been to Texas and eaten my way around Fort Worth, San Antonio, Houston, College Station, and numerous places in between, I’m familiar with the places that were very Americanized and other places that were maybe just a tad too authentic… And I think that San Angel Inn has found that wonderful middle ground between authentic feeling and taste, without being too intimidating or Americanized. Plus, food in the shadow of a volcano?  What’s not to like. When I went last September, I had one of their signature dishes, the Pollo A Las Rajas and it was amazing.  Even by my non-spicy, non-pepper-liking standards. But then again, can you really go wrong with chicken in a cream sauce? As absolute dumb luck had it, the recipe happened to be included in one of my Disney World cookbooks. Good food that I don’t have to search to find the authentic Disney recipe for? Win."

Original is 4 servings


  • Serving Size: 1 (341.1 g)
  • Calories 699.7
  • Total Fat - 45.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 115.7 mg
  • Sodium - 1240.5 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 8.9 g
  • Sugars - 3.6 g
  • Protein - 31.5 g
  • Calcium - 614.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 52.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Season the chicken breasts with salt and pepper on both sides and place in a roasting pan.  Place crushed garlic on top of and underneath the chicken breast halves.

Step 3

Bake in oven for 20 minutes, or until cooked through and juices run clear.  If desired, flip the breast halves halfway through cooking.

Step 4

Meanwhile, in a large skillet heat 2 tablespoons of oil and lightly saute the poblano pepper until the skin separates (it will appear like the pepper is becoming burned or charred).

Step 5

Peel the skin from the pepper under cold running water.

Step 6

Remove the core and make a slit down the side of the pepper so as to remove all seeds.

Step 7

Slice into thin strips.

Step 8

In the same skillet, heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, bell pepper, and poblano pepper.

Step 9

Cook over medium-high heat, stirring occasionally to prevent burning, until the onions are soft but not yet translucent, and peppers are soft.

Step 10

Add sour cream, half and half, black pepper and salt to taste, stir, and simmer for 3 minutes, stirring occasionally.

Step 11

On oven-safe plates, place 1 cup of the vegetable/chorizo mixture, then top with roasted chicken breast.

Step 12

Sprinkle each serving with 1/4 cup Monterey Jack cheese.  Broil until cheese melts.

Step 13

Serve immediately.


No special items needed.

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