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Pollo A Las Rajas




Source of Recipe


San Angel Inn Restaurante at Epcot's Mexican Pavilion


Recipe Introduction


Pollo a las Rajas is a hearty dish of chicken and vegetables. Two ingredients that you may not have in the pantry are poblano peppers and chorizo. Fortunately, both are readily available in Central Florida supermarkets.

Russet-colored or green poblanos are large peppers that taper from the top to the bottom in a triangle shape. The reddish-brown peppers are ripe and tend to taste sweeter than green peppers. Dried poblanos are called ancho or mulato chilies.

Chorizo is a spicy sausage made from ground pork and seasoned with garlic, chili powder and other pungent spices. Mexican chorizo is made with fresh pork; the Spanish version uses smoked pork, according to Sharon Tyler Herbst's The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink and Culinary Terms (Barrons Educational Series). Cooks take note: You should always remove the tough outer casing of chorizo before cooking.
Yield: 4 servings.


List of Ingredients




4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 tsp ground black pepper
5 Tblsp vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

Recipe



1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350{degree} F for 20 minutes or until cooked.

2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.

3. In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.

4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.

5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.