Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken fajitas with rajas con crema. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This dish is one of my favorites, roasted peppers in a delicious creamy sauce something different but very delicious. Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki.
Chicken Fajitas with Rajas con Crema is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chicken Fajitas with Rajas con Crema is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken fajitas with rajas con crema using 22 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Fajitas with Rajas con Crema:
- Make ready 1/4 cup Vegetable Oil
- Prepare 2 tbsp Lime Juice
- Make ready 4 Garlic Cloves, Smashed
- Make ready 1 tsp Smoked Paprika
- Make ready 1 tsp Sugar
- Prepare 1 tsp Salt
- Get 1/2 tsp Ground Cumin
- Get 1/2 tsp Ground Pepper
- Take 1/4 tsp Cayenne Pepper
- Get 1 1/2 lb Boneless, Skinless Chicken Breasts (.5 Inch Thick)
- Take Rajas con Crema
- Make ready 1 lb Poblano Chiles, Stemmed, Halved and Seeded
- Prepare 1 tbsp Vegetable Oil
- Get 1 Onion
- Prepare 2 clove Garlic, Minced
- Take 1/4 tsp Dried Thyme
- Make ready 1/4 tsp Dried Oregano
- Prepare 1/2 cup Heavy Cream
- Make ready 1 tbsp Lime Juice
- Make ready 1/2 tsp Salt
- Prepare 1/4 tsp Ground Pepper
- Make ready 1 cup Fresh Cilantro, Minced
As one friend put it, "anything that comes out of your kitchen at least once a week has got to be good." Rajas are particularly popular in central and Southern Mexico, and. Add corn and chicken base and stir. Can be prepared ahead and reheated in the microwave. I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right.
Instructions to make Chicken Fajitas with Rajas con Crema:
- Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
- In a medium bowl, add 3 tablespoons vegetable oil, lime juice, pressed garlic, paprika, sugar, salt, cumin, pepper, and cayenne together. Whisk to combine, add the chicken to the bowl and toss to evenly coat. Cover bowl with plastic wrap and allow to marinade at room temperature for 1 hour.
- Meanwhile, set an oven rack as close as possible to the broiler element. Slice poblanos chiles in half, remove the stem and seeds, and arrange with the skin-side up onto a baking sheet lined with foil. Some of the chiles may need to be flattened so that they are the same distance from the broiler.
- Broil for 7 to 10 minutes until the skin becomes charred, rotating and adjusting the tray so that they char evenly. - Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
- Empty the chiles into a large bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes. Rearrange the oven racks so that there is one in the middle and lower positions and set oven to 200?F.
- Peel away most of the skin from the chiles, and slice into 1/4? wide strips. Remove onions ends, slice in half, then slice onion from pole-to-pole into 1/4? wide strips.
- Add 2 tablespoons vegetable oil to a 12? non-stick skillet. Preheat over a high burner until the oil just begins to smoke. Add onions and cook for 4 minutes until they become charred. Cook the pressed garlic, thyme and dried oregano for just 15 seconds. Add the 1/2 cup of cream and reduce for 1-1/2 to 2 minutes until the onions are lightly coated with cream. Add sliced chile, lime juice, salt and pepper to the skillet, mix until evenly coated with cream.
- Empty the veggies into the same bowl you used to steam the chiles. Cover with aluminum foil and set on middle rack in the oven.
- Use paper towels to wipe out the skillet. Remove the chicken from the bowl and use more paper towels to wipe of some excess, but not all of the marinade
- Set skillet over high burner and preheat 1 tablespoon vegetable oil until it begins to smoke. Cook chicken for 4 minutes without moving; until the bottom becomes charred. Flip chicken, cook for 2 minutes until the chicken registers 150?F. Bake for about 10 minutes until chicken internal temperature of the chicken reaches 160?F
- Put cooked chicken on cutting board, tent loosely and allow to rest for 5 minutes. Don?t wash the skillet.
- Cut chicken cross-wise into 1/4?-wide slices. Put the chicken back into the skillet and coat slices with the juices remaining in the pan.
- When serving, put a few chicken slices in a warm flour tortilla. Put some vegetable mixture, cilantro ontop. Squeeze a lime wedge.
But the meal I ate the most often was from a simple taqueria that dished out tacos de rajas con crema, or tacos with roasted poblano strips. Rajas con crema y queso is an amazing Mexican dish and is perfect for meatless Mondays! Rajas Poblanas con Crema y Queso. How to make the authentic mexican chicken fajitas- or fajitas de pollo: Step one. Courtesy of: You Gotta Eat Here!
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