Ingredients:
6-quart multi or slow cooker
1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 poblano chiles, seeded and cut into thin strips, divided
1 can (15.25 ounces) corn kernels, drained and rinsed, divided
1 teaspoon olive oil
6 to 8 (1 1/2 to 2 pounds total) chicken thighs, excess fat trimmed
1 small onion, thinly sliced
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
2 large cloves garlic, finely chopped
Hot, cooked rice
Directions:
PLACE evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.
PLACE oil in multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.
ADD onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
255 minutes
Total Time:
275 minutes
Servings: 5
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