Sonora-Style Chicken with Poblano Chile Strips

Mayte Rueda
Made with a delicious tomato sauce, juicy chicken, and poblano chile strips, this Mexican homemade stew is a great recipe to prepare during the weekdays. Best served with white rice and corn tortillas on the side, this Sonora-style chicken with poblano chile strips will delight your senses with a mild spicy flavor.
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Ingredients
4
Portions
  • some water
  • 4 tomatoes
  • 1/4 onions
  • 1 garlic
  • 2 serrano chiles
  • some vegetable oil
  • 2 cups potato, cut into small-sized cubes
  • 1 cup onion, sliced
  • 3 cups chicken breast, cut into large cubes
  • 2 sprigs thyme
  • 2 leaves bay
  • salt
  • pepper
  • some vegetable oil
  • 3 cups Poblano chile strips
  • some white rice, for serving
  • some tortillas, for serving
Preparation
20 mins
30 mins
Easy
  • For the sauce: Cook tomato, onion, garlic, and serrano chiles for 5 minutes in boiling water.
  • Transfer cooked vegetables to a blender and blend for 3 minutes.
  • Heat a skillet over medium heat. Add vegetable oil and potatoes and cook over low heat until completely golden for about 8 minutes. Remove from the skillet.
  • In the same skillet, add more vegetable oil and pour onions and chicken. Fry for about 8 minutes.
  • Add tomato sauce, potatoes, Poblano chile strips, bay leaf, and thyme. Cook for 15 minutes or until the sauce thickens.
  • Serve Sonora-style chicken with Poblano chile strips with white rice and tortillas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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