Pechuags De Pollo Con Rajas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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5 poblano peppers, roasted, peeled, and seeded*
1 cup heavy or whipping cream
2 Knorr Parsley Minicubes, crumbled
1 Knorr Garlic Minicube, crumbled
2 Tbsp vegetable oil
6 boneless, skinless chicken breast halves (about 2 lbs)
1 small white onion, finely chopped
1/4 cup shredded Monterey Jack cheese (about 1 oz)


Cut 3 peppers into 2-inch-long strips and set aside. Process remaining peppers, cream and Knorr ® MiniCubes in a blender just until smooth set aside. Preheat oven to 350°.

Heat 1 tablespoon oil in a large oven-proof skillet over medium heat and brown chicken. Remove chicken from skillet and set aside.

In same skillet, heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add cream mixture. Bring to a boil. Reduce heat and simmer about 2 minutes or until slightly thickened, stirring occasionally. Return chicken to skillet, then sprinkle with pepper strips and cheese. Bake for 20 minutes or until chicken is throughly cooked.

* To roast poblano peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.

Serves 6.