This recipe for strips with cream and chicken is a very practical traditional dish, as it is a great option for a taco party or family gatherings. The best part is that it is a very filling and economical stew.
2 cups Poblano chile, roasted, peeled, and in thin strips
1 1/2 cups chicken breast, cooked and shredded
1 liter sour cream
1/4 cups chicken broth
1 cup yellow corn
1 cup Manchego cheese, shredded
salt
ground black pepper
corn tortillas, for serving
Mexican red rice, for serving
pot beans, for serving
Sidral Mundet® peach flavor
Preparation
20 mins
20 mins
Low
Heat vegetable oil in a clay pot, add onion and garlic, and cook for 5 minutes.
When lightly golden, add the poblano pepper, cook for 2 minutes, add the chicken, cream, chicken broth, and cheese. Season with salt and cook for 5 more minutes.
Serve the strips with cream and chicken in the same pot and accompany with tortillas, rice, beans, and Sidral Mundet® Peach flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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