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Pollo A Las Rajas As is served at The San Angel Inn, Mexico Pavilion, EPCOT


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Rate this recipe 4.8/5 (11 Votes)
Pollo A Las Rajas As is served at The San Angel Inn, Mexico Pavilion, EPCOT 1 Picture


  • 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


Step 1

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.

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