A Mexican home-cooked dish “Butter Chicken Stir-Fried Spicy 椒️”
A little Mexican fat man I once knew taught me a home-cooked dish, delicious, I love it, chili poblano is a kind of chili pepper from Mexico (I can’t find it can be replaced with other chili peppers), it is a little dark in color, close to dark green, the appearance is a bit like a sharp pepper, it is not spicy, a little sweet, after roasting will have a little smoky smell… Add the chicken fried until it has a little charred aroma, and then ➕ add cream and smoothness, their combination is amazing! Very special taste, it is a refreshing butter chicken spicy 椒️, can be served with pasta or rice, friends who like it can try it…
How to stir-fry chili with creamy chicken
Step 1
Roast spicy 椒️
Step 2
Just bake until the crust turns black.
Step 3
The bag is so that its skin can be easily peeled off.
Step 4
You can treat it clean with kitchen paper or water and cut it into shapes you like.
Step 5
Prepare all the materials.
Step 6
The pot is open.
Step 7
Fry over medium-low heat.
Step 8
Add a little salt, if it is not enough, you can add it later.
Step 9
Black pepper, friends who like pepper can add more.
Step 10
Don’t stir-fry the peppers for too long, because the peppers are basically roasted.
Step 11
Finally, add cream, my recipe is 100g, if you want more juice, you can add a little more cream.
Step 12
Cooked and ready to serve.
Step 13
Try it now.
Cooking tips for sautéed peppers with creamy chicken
1⃣It is recommended to clean the roasted chili peppers with kitchen paper, so that it can retain its smoky flavor a little more. 2⃣There is no chicken thigh meat, you can use other parts or with belt bones, as long as it is chicken. 3⃣If you like my recipes, remember to follow me and upload your works…