Creamy Chicken with Poblano Strips

Name: Creamy Chicken with Poblano Strips
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 2 piece cooked and shredded chicken breasts; 3 piece poblano pepper; 1 cup corn kernels; 0.5 piece white onion in strips; 1 cup heavy cream; 1 tbsp vegetable oil; salt; pepper

Main course

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Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This creamy chicken with poblano strips is a comforting and flavorful Mexican dish. The combination of the shredded chicken with the creaminess of the poblano pepper sauce and the sweetness of the corn makes it an irresistible dish. I often prepare it in autumn and winter, when poblano peppers are at their best. It is perfect for a family meal or a special dinner. It is prepared in a short time with the Thermomix®, although roasting the peppers requires a little patience. Go ahead and try it, you will love it! You can accompany it with warm corn tortillas or red rice.

Ingredients (8 ingredients)

2 piece cooked and shredded chicken breasts
3 piece poblano pepper
1 cup corn kernels
0.5 piece white onion in strips
1 cup heavy cream
1 tbsp vegetable oil
salt
pepper

Preparation (6 steps)

Roast the poblano peppers (preparation)

Roast the poblano peppers directly over the stove flame or on a hot griddle, turning them constantly until they are well roasted. Place them in a plastic bag to sweat so they can be peeled easily. This step is performed outside of the Thermomix.

Peel and cut the peppers (preparation)

Once the peppers are cold, peel them carefully, remove the seeds and veins. Cut them into thin strips. This step is performed outside of the Thermomix.