Creamy Pollo con Rajas — Chicken with Roasted Poblano Strips
Seared chicken breast sliced over a creamy, gently spicy sauce loaded with silky roasted poblano strips, sweet corn, and melted cheese. This is Mexican home cooking at its most comforting — mild enough for the whole family, flavorful enough to become a weekly staple.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 large poblano peppers
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
+ 9 more ingredients
Instructions
Roast the poblano peppers directly over a gas flame or under the broiler, turning often, until completely blistered and charred on all sides. Place in a covered bowl to steam for 10 minutes. Peel, stem, seed, and cut into 1/4-inch strips (rajas).
Season the chicken breasts with salt, pepper, and chicken bouillon powder. Heat the oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through (165°F internal). Remove to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips.
In the same skillet, melt the butter over medium heat. Add the sliced onion and cook 3-4 minutes until softened. Add the garlic and cook 30 seconds.
Add the poblano rajas and corn kernels, stirring to combine. Cook for 2 minutes.
Reduce heat to medium-low. Stir in the crema and milk, mixing until the sauce is smooth and creamy. Season with salt and pepper.
Add the shredded cheese in two additions, stirring gently after each until melted and the sauce is silky.
Return the sliced chicken to the skillet, nestling it into the creamy rajas. Simmer gently for 2-3 minutes to let the chicken absorb the flavors.
Serve hot with warm corn tortillas for scooping or spooned over Mexican rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI