Pechugas de pollo con rajas (chicken breasts with poblano chiles and cream) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 06, 2011

    p. 347 - Essentially I followed the recipe without any significant modifications. I did use sour cream as creme fraiche was not available and though my sauce didn’t curdle in the blender, it did curdle during the cooking process. The recipe calls for 1/4 cup of butter and 1/4 cup of olive oil. I reduced these quantities by half without incident. I topped our dish w cheddar and served the Arroz Blanco/White Rice from p. 161 of this book. We liked but didn’t love this dish. It’s the first recipe I’ve made from this book so I’m not sure how the flavours compare to those of other dishes however we did find this a little bland. I also found the congealed sauce to be somewhat off-putting. If I were to try this again, I'd use Creme Fraiche. Photos here: http://chowhound.chow.com/topics/691344#6518027

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.