YouTube Video Link Below (in Spanish)
POLLO A LA POBLANA
3 lbs Chicken Breast
Ground Black Pepper
3 Tsps of Butter
2-4 Poblano Peppers
1 Cup of Corn Kernels
8-10 oz of Milk
¾ Cup of Sour Cream
1 Large Can or 2-3 small cans of cream of mushroom.
If you are in Mexico you can find cream of Poblano which would be ideal but has been discontinued here in the United States.
First, roast the poblano peppers until they are a dark brown/black all around. Place the peppers in a plastic bag to “sweat.” Then, peel the peppers and wash thoroughly, making sure to remove all the seeds.
Then, chop the poblano pepper into thin slices (as shown in video).
Chop the chicken into thin slices so that they look like filets (as shown in video).
Then, add a pinch of salt, pepper, and garlic powder evenly to the chicken filets.
Then, place a pan to heat on the stove. Once hot, apply the 3 tsps of butter and a drizzle of oil.
Then, add the chicken and let it cook for about 15 minutes (since the chicken is cut into thin slices, the cooking time will be a lot shorter). After 15 minutes, flip the chicken and leave for another 15 minutes.
Once the chicken is cooked, pour the cream of mushrooms, ¾ cup of sour cream, 8-10 oz of milk, 1 cup of corn kernels in and stir.
Let the ingredients come together for about 15-20 minutes. Then, add the poblano peppers and stir.
Let it sit there for 5 minutes. Now it is ready to serve. Bon a Petit!