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Chicken in chile sauce pasilla

Chicken in chile sauce Pasilla

Name: Chicken in chile sauce Pasilla
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons chicken bouillon cube; 6 chicken thighs, without skin; 6 teaspoons Margarine Primavera® Kitchen Without Salt; 4 pasilla chili peppers, deveined and ginned, soaked in hot water; 1 tomato, cut in quarters; 1/2 cups onion, cut in medium squares; 2 cloves garlic; 1 1/2 cups Water

5 mins

35 mins

Low

4.75

8 comments

Knorr

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Do you have a craving for a spiky chicken? We present you with such a tasty recipe that will remind you of the chicken your mother prepared for you. The chicken in pasilla chile sauce is very tasty. Test it!

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Ingredients

6 portions

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2 tablespoons chicken bouillon cube
6 chicken thighs, without skin
6 teaspoons Margarine Primavera® Kitchen Without Salt
4 pasilla chili peppers, deveined and ginned, soaked in hot water
1 tomato, cut in quarters
1/2 cups onion, cut in medium squares
2 cloves garlic
1 1/2 cups Water

Preparation

In a saucepan over medium heat melt the margarine Primavera® Cocina Sin Sal and fry the chicken to seal it until golden brown on all sides.

Blend perfectly pasilla chilli, tomato, onion, garlic, water and the 2 tablespoons of Knorr® Swiss Chicken Broth. Pour this sauce into the pot with the chicken to lightly fry it.

Lower the heat, cover and let the chicken cook in the sauce for approximately 25 minutes or until the chicken is well cooked. Stir constantly to avoid sticking or burn the preparation. Once cooked chicken, remove from heat and serve hot.

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Chicken in chile sauce Pasilla

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

Energy

140.8

kcal

7.04%

Carbohydrate, by difference

3.5

1.17%

Protein

8.7

17.4%

Total lipid (fat)

10.3

15.85%

100

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Ratings (8)

edwardacervantes@gmail.com

18/03/2021 18:38:08

I cut up a whole chicken with out skin browned it wit a little oil the added broth to bring to a boil. Then skim off fat. Then reduce to slow boil. Season with salt pepper oregano . Then i roasted the Poblano peppers in the oven. Then I peeled them and washed them, placed them in a pan with tomatoes and garlic cloves and onion. Cooked them with broth and then blended them and strained them. Put the sauce in to the simmering chicken.lower heat and simmer for 1/2 hr.