This chicken with strips is a homemade stew consisting of a tomato broth with chicken and strips of poblano chili. It is easy to prepare, can be eaten in tacos, and can be enjoyed at any time of the day.
3 cups chicken breast, in large cubes (like strips)
2 sprigs thyme
2 leaves bay
salt
pepper
vegetable oil
3 cups Poblano chile strips
white rice, for serving
tortillas, for serving
Preparation
20 mins
30 mins
Low
Cook the tomato, onion, garlic, and serrano chili for 5 minutes in boiling water.
Blend the vegetables you cooked for 3 minutes.
Heat a skillet over medium heat, add vegetable oil and the potatoes, cook on low heat until they are completely golden for about 8 minutes, then remove from the skillet.
In the same skillet you used to cook the potatoes, add more vegetable oil and pour in the onions and chicken, sauté for about 8 minutes.
Add the tomato broth, potatoes, poblano strips, bay leaf, and thyme, and cook for 15 minutes to integrate the flavors and thicken the broth.
Serve the chicken accompanied by white rice and tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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