Name: Creamy Chicken with Corn and Poblano Peppers
Prep time: 275 min
Cook time: 255 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1 cup evaporated milk, low in fat; 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.

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