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Recipe of Creamy Chicken with Corn and Chiles Poblanos
Recipe

Creamy Chicken with Corn and Chiles Poblanos

20 mins
4h 15 mins
Half
71
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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.

Ingredients

5 portions
  • 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

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Anna Bustos
20/06/2019 15:18:01
Excelent 👌
Brenda Monzón
14/03/2019 09:57:15
Excelente
Rosa Maria Ochoa
05/12/2018 05:50:44
Exelente 10

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