Chicken Con Rajas Recipes

CHICKEN BREASTS CON RAJAS

Steps:

• Season chicken breasts with 1 teaspoon salt and the pepper. Melt the butter and oil in a large skillet and saute the chicken lightly over moderate heat for 3 - 4 minutes on each side or until they are lightly browned. Remove the chicken from the pan. In the same pan saute the onion for 5 minutes until soft but not browned. Slice the chiles into long strips and add half of them to the pan with the onion. Add the salsa and cook over a low flame for 8 - 10 minutes or until the sauce is thickened slightly.
• Meanwhile, place the remaining sliced chiles in the blender with the milk and 1/2 teaspoon salt. Blend at low speed until smooth. Add the sour cream and blend again. Place half the chicken on the bottom of a 2 quart casserole. Cover them with half the onion-chile mixture and half the sour cream sauce. Repeat the layers.
• Mix the grated cheeses together and sprinkle on top of the chicken mixture. Bake uncovered in a preheated 350 F oven for 30 minutes. Serve directly from the casserole.
• Note that the amount of chiles in the recipe makes a mild/medium spicy dish -- add or delete chiles to taste.

CHICKEN CON RAJAS

Steps:

• Cut chicken, onion, mushrooms, and 6 chiles into strips. Set aside.
• Put milk, soup, and remaining 3 chilies in blender and blend until smooth.
• Whisk in sour cream.
• Melt butter in Dutch oven over medium heat and add olive oil and chicken.
• Season with salt and pepper.
• Saute until chicken is done; remove chicken and set aside.
• Add onions to same pan and saute for 3 minutes; add mushrooms and cook until tender.
• Add chilies and chicken and heat through.
• Add soup mixture.
• Cover and heat over medium for 5 minutes.
• Season to taste.
• Top with grated cheddar cheese.
• Bake at 350 degrees Fahrenheit for 15 to 25 minutes or until hot.
• Serve with Mexican rice, warm flour tortillas and a leafy green salad.