2 Poblano chiles, seedless and cut into thin strips, divided use
1 can corn kernels, drained and rinsed, divided use
1 teaspoon olive oil
7 chicken thighs, trimmed excess fat
1 white onion, small, sliced thin
1 tablespoon Maggi chicken bouillon
2 cloves garlic, finely chopped
rice, cooked hot
Preparation
20 mins
4h 15 mins
Medium
Place the evaporated milk, half of the poblano pepper strips, and half of the corn in a blender.
Blend until smooth, set aside.
Place the oil in the multi-use or slow cooker pot and set to high.
Once hot, add the chicken and cook each side until golden. (If using a slow cooker, brown the chicken in a large skillet) Remove the chicken and set aside.
Add the onion, remaining poblano pepper strips, broth, and garlic to the pot (or pan) and cook for 3 minutes or until the onion is tender.
Return the chicken to the pot (and onion mixture if using a pan).
Add the evaporated milk mixture and remaining corn.
Cover and cook on low for 4 hours or high for 2 hours.
Serve with rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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