Sofía Padilla Castro

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Sofía Padilla Castro

Creamy Chicken with Corn and Chiles Poblanos

Name: Creamy Chicken with Corn and Chiles Poblanos
Prep time: 275 min
Cook time: 275 min
Yield: 5
Cuisine: Mexicana
Ingredients: deep pots, slow cooking; 1 cup evaporated milk, low fat; 2 poblano peppers, Seedless and cut into thin strips, divided use; 1 can corn kernels, drained and rinsed, divided use; 1 teaspoon olive oil; 7 chicken thighs, excess fat trimmed; 1 white onion, small, cut into thin slices; 1 tablespoon Maggi chicken flavor bouillon; 2 cloves garlic, finely chopped; rice, cooked hot

20 mins

4h 15 mins

Half

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Sofía Padilla Castro

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This recipe is an exquisite creamy chicken dish with corn and poblano chiles to enjoy traditional Mexican food with a special touch of flavor combination.

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Ingredients

5 portions

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Preparation

Place the evaporated milk, half of the strips of poblano pepper and half of the corn in a blender.

Mix until smooth, set aside.

Put the oil in the multi-use pot and put it on high.

Once hot, add the chicken and cook each side until golden brown. (If you are using a slow cooker, brown the chicken in a large pan) Remove the chicken and set aside.

Add the onion, the remaining poblano chili strips, the broth and the 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 you are using a pan).

Add the evaporated milk mixture and the remaining corn.

Cover and cook on low for 4 hours or high for 2 hours.

Serve with rice