Chicken with Poblano Strips and Cream (Pollo con Rajas y Crema)

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Ingredients

Chicken Brine
1.5 lb chicken breasts, cut into chunks
32 oz water
40 grams of coarse Kosher salt

Poblano Strips and Cream
4 poblano chiles
1 small onion
2 large garlic cloves
1/2 cup cilantro, tightly packed
3/4 cup water
1-1/2 teaspoons powdered chicken bouillon (Knorr)
2 jalapeño chiles
1/4 cup cold milk
1 cup frozen baby gold and white corn (Birds Eye)
1 cup heavy cream
1/4 lb Provolone cheese (Boar's Head), grated or sliced
1/4 lb white Cheddar cheese (Boar's Head), grated or sliced

To Serve
Mexican White Rice
Pinto Beans


Directions


Brine the Chicken:

  • In a large bowl, dissolve 50 grams of coarse Kosher salt in 32 oz of water.
  • Add the chicken breast chunks to the brine.
  • Cover and refrigerate for at least 15 to 30 minutes up to 1 hour for best results.

Broil the Poblano Chiles:

  • Preheat your broiler to high.
  • Place the poblano chiles on a baking sheet.
  • Broil the chiles, turning occasionally, until the skin is charred and blistered on all sides (about 5-7 minutes).
  • Transfer the chiles to a plastic bag, close the bag, and let them steam for about 10 minutes.
  • Peel off the charred skin and remove the seeds and stems. Cut two of the four chiles into strips. Set aside.

Blend the Sauce Base:

  • In a blender, combine 1/3 small onion (cut into chunks), 2 large garlic cloves, 1/2 cup tightly packed cilantro, 3/4 cup water, and 1-1/2 teaspoons of powdered chicken bouillon (Knorr).
  • Blend until smooth. Set aside.

Sauté the Aromatics:

  • In a large skillet over medium heat, sauté 1/3 small onion (feathered) and 2 jalapeño chiles (cut into strips) until the onions are translucent and the jalapeños are softened, about 5 minutes. 

Combine and Simmer:

  • Pour in the blended sauce and simmer for about 10 minutes.
  • Add the poblano strips to the skillet.
  • Add 1/4 cup cold milk, 1 cup frozen baby gold and white corn, and 1 cup heavy cream.
  • Stir well to combine and bring to a gentle simmer.
  • Cook until the sauce thickens slightly and the flavors meld together, about 10-15 minutes. Set aside in a bowl and clean the skillet to pan-fry the chicken. 
Pan-fry the Chicken:
  • Remove the chicken from the brine and pat dry with paper towels.
  • Place the previously cleaned skillet over medium-high heat and add about 1 tablespoon olive oil.
  • Add the chicken chunks to the skillet in a single layer avoiding overcrowding the skillet.
  • Cook the chicken until golden brown on each side, about 3-4 minutes per side. Set aside on a plate.
Finish Cooking the Chicken in the Sauce and Top With Cheese: 
  • Bring the sauce back to the skillet and bring to a simmer. 
  • Add the golden brown chicken chunks to the simmering sauce.
  • Allow the chicken chunks to simmer in the sauce until they reach an internal temperature of 165°F  about 5 minutes.
  • Stir in the sliced Provolone cheese and white Cheddar cheese.
  • Cook until the cheeses are melted and fully incorporated into the sauce, about 1 minute.
  • Serve immediately.
Serve With: 
  • Mexican white rice and pinto beans.

Notes







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