Best 5 Pollo A Las Rajas Recipes

POLLO A LAS RAJAS

Steps:

• Season the chicken breasts with 2 of the garlic cloves, salt, and pepper, and drizzle with about ½ tablespoon of the oil. Grill the chicken breasts or bake them in a roasting pan, uncovered at 350°F for 20 minutes or until cooked. Alternatively, mark the chicken breasts on a grill or grill pan (to get grill marks) and then finish them in the oven until they are cooked through.
• Meanwhile, take the poblano chile and either grill it, broil it, or hold it with tongs over a gas flame to char the skin. When the skin has charred, remove it from the heat source and place it in a plastic bag for a few minutes to steam (this will make it easier to peel). Peel the poblano, remove the seeds, and slice into thin strips.
• Heat the remaining 2 tablespoons oil in a large heavy skillet over medium-high heat. Add the peppers, onion, chorizo, and the remaining minced garlic clove. Cook, stirring occasionally until the onions and peppers are soft. Add the sour cream, half-and-half, and season with salt and pepper. Simmer for 3 minutes until the sauce starts to thicken.
• Spoon the vegetable mixture evenly onto four serving dishes and top each with a chicken breast. Sprinkle crumbled queso fresca over the top, if desired.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

RAJAS POBLANAS (POBLANO STRIPS)

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

POLLO A LAS RAJAS

Steps:

• Season the chicken breast halves with garlic, salt, and black pepper.
• Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked.
• In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds.
• Slice onion, bell pepper, and poblano pepper into strips.
• In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers.
• Cook over medium high heat stirring occasionally until onions and peppers are soft.
• Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.
• On ovenproof serving dishes, place 3/4 cup of vegetable mixture.
• Top with roasted chicken breast.
• Sprinkle 1/4 cup Monterey Jack cheese on each serving plate.
• Broil until cheese melts and turns golden.
• Serve.

POLLO CON RAJA (MEXICAN CHICKEN)

Steps:

• Fry chicken strips in oil and butter until golden brown. Remove from pan.
• Fry onion and chili strips til onions are clear.
• In blender, combine chicken soup, can of chopped chilies and sour cream -- blend to a green sauce.
• Spray casserole dish (9 x 13) with Pam.
• Mix all ingredients together (saving some cheese for top) and pour into pan.
• Add saved cheese to top.
• Bake at 350 F for 30 minutes.