Calabacitas con Rajas y Pollo, or zucchini with poblano peppers and chicken, is a vibrant and flavorful Mexican dish that's both surprisingly easy to make and incredibly satisfying. This recipe brings together the sweetness of zucchini, the subtle heat of poblano peppers, and the savory richness of tender chicken, creating a symphony of textures and tastes in every bite. It's a perfect weeknight meal, adaptable to your spice preference and easily customizable with your favorite additions. The fresh ingredients combine to create a dish that's light yet filling, making it ideal for a healthy and delicious dinner.
This simple yet elegant recipe offers a delightful balance of flavors and textures, making it a crowd-pleaser for both casual weeknight dinners and more special occasions. Ready to experience the magic of Calabacitas con Rajas y Pollo? Let's dive into the step-by-step process and create this culinary masterpiece together.
Tools Needed
- Knife
- Cutting board
- Griddle or fire
- Plastic bag
- Blender
- Saucepan
Ingredients
- Zucchini
- Onion: ½
- Garlic: 1 clove
- Serrano chili: 1
- Corn
- Poblano chilies: 4
- Cilantro: a bunch
- Cream: 1 cup
- Grated cheese
- Chicken: 1 breast (roasted)
- Chicken broth
- Salt
- Oil
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Roast Chilies
- Prepare the zucchini by removing the ends and cutting into cubes. Chop the onion, garlic, and serrano chili.
- Roast the poblano chilies (lightly oiled) on a hot griddle or fire, turning until charred. Sweat them in a plastic bag to make peeling easier.
- Peel and deseed the poblano chilies. Leave two whole, and cut the other two into strips.
Step 2. Cook Zucchini and Make the Sauce
- Blend the whole poblano chilies, onion, garlic, chicken broth, cilantro, water, and cream until smooth.
- In a saucepan, sauté the chopped onion and corn for 5 minutes over medium-high heat.
- Add the serrano pepper and garlic, and sauté for 1 minute.
- Add the zucchini and poblano strips; season with salt. Cook for 5 minutes over medium heat.
- Add the blended sauce; stir well and cover. Cook for 12 minutes, stirring occasionally to prevent sticking.
Step 3. Combine and Finish the Dish
- Add the cream and shredded chicken; mix well and cover. Cook for 5 minutes over medium-low heat.
- Add the cheese; turn off the heat and cover. Let it sit to melt the cheese and finish cooking the zucchini.
Step 4. Serve
- Serve hot with warm tortillas.
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Tips
- For a creamier zucchini, use the entire cup of cream. For a lighter dish, use a combination of cream and milk.
- To properly inflate tortillas, cook until the edges begin to change color slightly, then flip. Once barely visible bubbles form, flip again and allow to fluff up.
Nutrition
- N/A
FAQs
1. Can I substitute the chicken?
Absolutely! Ground turkey, beef, or even shrimp would work well. Adjust cooking time as needed based on the protein you choose.
2. How can I make this dish spicier?
Add more chopped poblano peppers, or include a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chili sauce.
3. What can I serve this with?
This dish pairs perfectly with rice, tortillas, or even a simple green salad. It's also delicious served over quinoa or couscous.
This Creamy Zucchini with Poblano Chili Sauce & Chicken recipe is a testament to the delicious simplicity of fresh ingredients and bold flavors. Enjoy this vibrant and satisfying dish as a comforting weeknight meal or a flavorful addition to your next gathering. We hope you savor every creamy, spicy, and delightful bite!