Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken with Poblano Chiles, Sour Cream, and Cheese
Pollo con Rajas, Crema, y QuesoThis is a typical combination, throughout Mexico, of shredded chicken with sour cream and cheese that's rich and delicious. I serve it with rice or with black beans, or with both. Soft, warm tortillas also usually accompany the dish. Add a crisp salad for a complete meal. Cotija cheese, also called añejo, is an aged cheese with a flavor similar to mild feta or Parmesan. It's now available in many places in the United States.
Ingrediënten
Makes 4 servings
- 2 large poblano chiles roasted and peeled
- 4 boneless chicken breast halves with skin on
- 2 cups canned fat-free reduced-sodium chicken broth
- 2 tablespoons olive oil
- 1 large white onion halved lengthwise and sliced crosswise
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 1 cup Mexican crema or sour cream
- ⅓ cup crumbled cotija or mild feta cheese
Instructies
- Prepare the chiles.
- Stem and seed the roasted chiles, and cut the chiles into thin strips.
- Reserve.
- Put the chicken breasts in a saucepan.
- Add the broth and bring to a boil, uncovered, then reduce the heat to low, cover and simmer until the meat is tender, 15 to 18 minutes.
- Cool the chicken in the broth 15 minutes.
- Remove the chicken from the broth, then remove and discard the skin.
- Coarsely shred the meat, cover and reserve.
- Strain the broth, cover, and refrigerate the broth for another use.
- In a skillet, heat the oil over medium heat and cook the onion, stirring, 3 minutes.
- Add the reserved chile strips, oregano, cumin, salt, and pepper.
- Cook, stirring, 1 minute.
- Reduce the heat to low and gently stir in the reserved chicken and crema.
- Heat through completely, but do not boil.
- Mound the chicken mixture on a serving platter and sprinkle the cheese on top.
Notes / Tips / Wine Advice:
Serve at once.
