Pollo A Las Rajas As is served at The San Angel Inn, Mexico Pavilion, EPCOT
- 4 chicken breast halves
- 1 cup of chorizo, casing removed and diced
- 1 large red bell pepper
- 1 large Spanish onion
- 1 large poblano chili
- 1 garlic clove, chopped
- 1/4 teaspoon ground black pepper
- 5 tablespoons vegetable oil
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup half-and-half cream
Adapted from thedisneychef.com
Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 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.