Pollo A Las Rajas – San Angel Inn
Created by thedisneychef on June 8, 2023
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #40917
Ingredients
- 4 chicken breast halves
- Salt, pepper, and 2 crushed garlic cloves (to season chicken)
- 5 tablespoons oil (I used canola), divided
- 1 cup of chorizo, casing removed, diced
- 1 large poblano chili
- 1 garlic clove, minced
- 1 large red bell pepper, sliced
- 1 large Spanish onion, sliced
- 1 cup sour cream
- 1/2 cup half-and-half cream
- 1 cup Monterey Jack cheese, shredded, divided
- Ground black pepper to taste
- Salt to taste
How to Make
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Step 1: Preheat oven to 350 degrees.
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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.
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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.
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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).
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Step 5: Peel the skin from the pepper under cold running water.
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Step 6: Remove the core and make a slit down the side of the pepper so as to remove all seeds.
How to Make
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Step 7: Slice into thin strips.
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Step 8: In the same skillet, heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, bell pepper, and poblano pepper.
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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.
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Step 10: Add sour cream, half and half, black pepper and salt to taste, stir, and simmer for 3 minutes, stirring occasionally.
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Step 11: On oven-safe plates, place 1 cup of the vegetable/chorizo mixture, then top with roasted chicken breast.
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Step 12: Sprinkle each serving with 1/4 cup Monterey Jack cheese. Broil until cheese melts.
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Step 13: Serve immediately.