Chicken in Poblano cream with spinach
Ingredients:
• 2 Poblano peppers
• 2 cups of spinach
• 1 chicken breast cut into pieces, or legs or thighs
• 2 fresh corn ears
• 1 cup of fresh mushrooms
• 1 cup of Greek yogurt
• salt and pepper to taste
• 1 tbsp. of olive oil
Preparation:
Poblano cream:
1. Roast peppers in a pan or oven, remove skin, veins and seeds.
2. Reserve half pepper to decorate the plate and cut it into thin strips.
3. Sauté garlic, onion and spinach with a little oil and liquefy with Poblano peppers, yogurt and a pinch of salt.
Dish:
1. In a deep frying pan, sauté the Poblano cream over very low heat and add the chopped mushrooms, the pepper strips and the corn; and let it cook.
2. Add the chicken without broth (previously cooked) to the Poblano cream and let it boil for 10 minutes, so that the cream transmits its flavor to the meat.
NOTES:
• If you are lactose intolerant, you can replace the yogurt with a lactose-free cream.
• If you have gastritis or suffer from heartburn, this dish is not recommended for you because of the spiciness. One option is to substitute Poblano peppers for more spinach.
• If you use chicken breast you can seal it and cook it with the cream, but if you use legs or thighs you have to cook them separately.
