Pollo A Las Rajas |
The San Angel Inn, taken by me in January 2012 |
Plus, food in the shadow of a volcano? What's not to like.
When I went last September, I had one of their signature dishes, the Pollo A Las Rajas and it was amazing. Even by my non-spicy, non-pepper-liking standards. But then again, can you really go wrong with chicken in a cream sauce? As absolute dumb luck had it, the recipe happened to be included in one of my Disney World cookbooks. Good food that I don't have to search to find the authentic Disney recipe for? Win.
~~~~ °o° ~~~~
Pollo A Las Rajas
As is served at The San Angel Inn, Mexico Pavilion, EPCOT
°o° 4 chicken breast halves
°o° Salt, pepper, and 2 crushed garlic cloves (to season chicken)
°o° Salt, pepper, and 2 crushed garlic cloves (to season chicken)
°o° 5 tablespoons oil (I used canola), divided
°o° 1 cup of chorizo, casing removed, diced
°o° 1 cup of chorizo, casing removed, diced
°o° 1 large poblano chili
°o° 1 garlic clove, minced
°o° 1 large red bell pepper, sliced
°o° 1 garlic clove, minced
°o° 1 large red bell pepper, sliced
°o° 1 large Spanish onion, sliced
°o° 1 cup sour cream
°o° 1 cup sour cream
°o° 1/2 cup half-and-half cream
°o° 1 cup Monterey Jack cheese, shredded, divided
°o° Ground black pepper to taste
°o° Salt to taste
°o° Salt to taste
Preheat oven to 350 degrees.
Meanwhile, in a large skillet heat 2 tablespoons of oil and lightly saute the poblano pepper until the skin separates (it will appear like the pepper is becoming burned or charred). Peel the skin from the pepper under cold running water. Remove the core and make a slit down the side of the pepper so as to remove all seeds. Slice into thin strips.
In the same skillet, heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, bell pepper, and poblano pepper. Cook over medium-high heat, stirring occasionally to prevent burning, until the onions are soft but not yet translucent, and peppers are soft. Add sour cream, half and half, black pepper and salt to taste, stir, and simmer for 3 minutes, stirring occasionally.
On oven-safe plates, place 1 cup of the vegetable/chorizo mixture, then top with roasted chicken breast. Sprinkle each serving with 1/4 cup Monterey Jack cheese. Broil until cheese melts. Serve immediately.
Serves 4.
The final product |
~~~~ °o° ~~~~
This recipe is really easy and the results taste almost exactly like what they serve at the San Angel Inn. The trickiest part for most will be cooking the poblano until the skin cracks and peels off. It will look like you're burning it... The skin will turn white and brown and blister, maybe even a little black, and it will look completely inedible. However, when you shock it with the running cold water and rub the burned areas gently with your thumb, the skin will peel right off and the pepper itself will look soft and green.
The only real difference I can tell between this recipe and how it's served at EPCOT is that I believe the chicken is grilled, not baked. I unfortunately don't have a grill-style griddle and my outdoor grill is still not up and running for the year, so I couldn't make it exactly as I suspect they do. If you have either of those available, simply grill the chicken and adjust your cooking times accordingly. I also stopped just short of broiling the cheese to the golden-brown color you sometimes see there, simply because I prefer the just-melted, ooey gooey cheese. If you'd rather that golden crust, broil it for slightly longer and serve.
Anybody else now feel like taking a boat ride down a quiet Mexican river?
![Pin It](http://assets.pinterest.com/images/PinExt.png)
Yes! Donald's Boat Ride :)
ReplyDeleteDonde es Donald? LoL!
ReplyDeleteThe directions say to, "Add sour cream, half and half, black pepper and salt to taste, stir,". The ingredients list does not include sour cream. Is it a part of the recipe?
ReplyDeleteWhoops, sorry about that... This recipe does call for sour cream and I've added it to the ingredient list. Happy cooking!
ReplyDelete