Rajas Con Pollo ::: A Mexican Curry

An easy one-pot meal that freezes well and tastes better and better each day as leftovers. The meal can be served over rice or wrapped in a warm flour or corn tortilla. We call it a Mexican Curry because of the mix of vegetables and sauce, but really it's one of many Mexican "guisos" or stews that can be served with any mix of grains (like rice or tortilla).

Rajas con Pollo ::: A Mexican Curry

• Start by cooking 3/4 of a large onion in olive oil, until translucent.
• Add 2 to 3 cloves of crushed garlic and quick for another 1 minute.
• Add 2 breasts of raw chicken to the pot, cut into strips and let cook for another 5-7 minutes, stirring ingredients.
• Then add 3 poblano chile peppers (cut into strips) after removing the seeded core of the pepper (optional step is to remove outer, waxy skin from the pepper by roasting over open flame or in the oven... however not necessary for this dish given lengthy simmer time in the pot... it softens the outer skin).
• Finally, add 1 can of corn kernels (or one small bag of frozen kernels or kernels from 2 ears of corn uncooked).
• Let the whole mixture simmer for 15 to 20 minutes, until all ingredients are soft and cooked through.
• Season to taste with salt (or Knorr as a great substitute) and pepper. Pedro added a touch of cumin to this rendition. 
• Finally, add an optional 1/8 cup to 1/4 cup of sour cream to make the mixture richer.

Yum!