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.
Learn more about Sofía Padilla Castro
Ingredients5 portions
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
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