Pechugas a la poblana – chicken with poblano strips in cream

Ingredients for 4 portions

• 4Poblano peppers
• 700 gChicken breast, in strips
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 1Yellow onion, thinly sliced into half-moons
• 2 clovesGarlic, chopped
• 250 gSweetcorn, fresh, frozen or drained
• 250 mlMexican crema
• 150 mlMilk
• ½ cubeChicken stock
• 150 gChihuahua cheese, grated

On the side

• 250 gRice, long-grain
• 1 tbspRapeseed oil, for the rice
• ½Yellow onion, finely chopped
• 1 cloveGarlic, finely chopped, for the rice
• ≈ 550 mlWater, hot
• 1 cubeChicken stock, for the rice

Method

1. Char the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blackened all over.
2. Put the peppers in a plastic bag and leave them to sweat for 10 minutes so the skin comes away easily.
3. Meanwhile, rinse the rice in a sieve under cold water until the water runs almost clear, then drain.
4. Heat the oil for the rice in a saucepan over a medium heat and fry the rice, stirring often, for about 5 minutes, until opaque white. Stir in the onion and garlic and fry for 1 minute more.
5. Pour in the hot water, crumble in the stock cube for the rice and add salt. When it boils, cover, turn the heat right down and cook for 18 minutes without lifting the lid.
6. Peel the peppers and remove the seeds and veins. Cut three of them into strips and keep the fourth for the sauce.
7. Blend the reserved pepper with the crema, milk and stock cube until smooth.
8. Season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat and fry the chicken for about 6 minutes, until golden.
9. Add the onion and garlic and cook for 4 minutes, until the onion is soft.
10. Stir in the poblano strips and sweetcorn, pour over the sauce and simmer over a low heat for 6 minutes, until the sauce has thickened slightly and the chicken is cooked through.
11. Scatter over the cheese, cover and let it melt for about 3 minutes.
12. Fluff the rice with a fork and serve the chicken and its sauce with the rice.

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