Creamy Chicken with Corn and Poblano Peppers

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

Sofía Padilla Castro

This recipe is a delicious creamy chicken dish with corn and poblano peppers to enjoy traditional Mexican food with a special flavor combination.

Reviewed by Editorial Team of Kiwilimón

Published: 25-03-2021

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.

At the moment, this recipe does not have nutritional information.

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Creamy Chicken with Corn and Poblano Peppers

Ingredients

Preparation

Nutritional information

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