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.
Ingredients
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4 Servings
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Preparation
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.
Presentation
Serve Sonora-style chicken with Poblano chile strips with white rice and tortillas.
Tips
Cut potatoes into small pieces for even cooking, otherwise, finish cooking the potatoes in the stew.
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Sonora-Style Chicken with Poblano Chile Strips
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
5.8
g
1.93%
Total lipid (fat)
1.6
g
2.46%
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