Do you have a crave of something rich, practical, easy to prepare and also, that your ingredients are economical? Well, in recipes, we have a perfect recipe for you and for these occasions, which you can super fast preparation and that at home will love it: chicken in corn sauce and poblano chili. It deals with a delicious preparation is based on fajitas from fajitas Chicken and Cream of Poblano Chile and Elate well fried. What do you think of the idea? If you want to know how we will prepare this delicious chicken bathed in Poblano Chile sauce, which we will combine with a rich and consistent corn cream, stay with us and youll see that you will not regret it.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make chicken in corn sauce and poblano chili: |
| 2 pieces of poblano chili 5 pieces of chicken steaks sliced in fajitas 1 cup of acid cream ½ cup of milk (120 milliliters) 1 tablespoon of chicken consommé powder dust 1 piece of onion 1 1 clove of garlic 1 can of corn grains 1 pinch of salt 1 pinch of pepper 2 tablespoons of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, ideal accompany with natural juice, fried, |
Ingredients to make chicken in corn sauce and poblano chili:
1. In the following image you can observe the ingredients that we will need for the preparation of this delicious chicken in cornfield and poblano chili, do not miss any detail.
2. We are going to start our preparation of chicken in chili poblano and cor They can not burn us easily. Once we notice that they are ready, we remove them from the heat and place them for 5 minutes inside a complete Cascara, we open them and also remove seeds and veins, I already put this the reservations for a moment.
3. On the other hand we take the corn grains, we put them to fry them in a pan with previously heated oil, and let them cold for 8 minutes, moving constantly. After this time, we remove them from heat and reserve.
4. Now we take the acid cream, milk, fried corn, and the roast and perfectly clean chili, and we put it in the blender along with the chicken consommé powder, onion and garlic, and then we proceed to liquefy until you get a homogeneous sauce for corn cream chicken.
5. Once our cornfield and poblano chili are ready, we pour it into a saucepan with a little hot oil and let it cold until it thickens a little. This happens at approximately 10 minutes, and we constantly stir to avoid burning. Once this time has passed, we remove the cream from Poblano Chile and the fire of the fire and reserve a moment.
6. On the other hand, we take the perfectly splashed chicken fajitas and put them to fry them in a pan with previously heated oil. We remove them from the heat until we observe that they are completely fried.
7. Finally, we place our chicken fajitas in the dishes to serve and bathe them with the cream of poblano and cor A little beans and crispy garlic bread crootones.
