Description
Rajas con Crema y Pollo is a comforting Mexican dish made with smoky roasted poblano peppers, tender chicken, onions, garlic, and a rich, creamy Mexican crema sauce. It’s flavorful, mildly spicy, and perfect served with Mexican rice, warm tortillas, or refried beans.
Ingredients
Scale
- 4 large poblano peppers
- 1 ½ lb boneless, skinless chicken breasts or thighs
- 1 cup Mexican crema
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable or olive oil, divided
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp salt, or to taste
- Optional: 1 cup corn kernels
- Optional: 1 jalapeño or serrano pepper, diced
- Optional: ¼ cup chopped fresh cilantro
- Optional: Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until the skins are blistered and charred.
- Transfer the roasted peppers to a bowl and cover. Let them steam for 10–15 minutes.
- Peel away the skins, remove the stems and seeds, and slice the peppers into thin strips. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken with salt, pepper, and cumin.
- Cook the chicken for 5–7 minutes per side, or until fully cooked. Remove from the skillet and slice or shred.
- Add the remaining oil to the same skillet. Sauté the sliced onion for about 5 minutes, until softened and translucent.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the roasted poblano strips and optional corn or jalapeño. Stir to combine.
- Reduce the heat to low and stir in the Mexican crema. Warm gently, avoiding a rapid boil so the cream does not curdle.
- Return the cooked chicken to the skillet and simmer gently for about 5 minutes, allowing the flavors to combine.
- Season with additional salt, pepper, and cumin to taste. Garnish with cilantro and serve warm with tortillas, Mexican rice, refried beans, or avocado.
Notes
- Remove the poblano seeds and membranes for a milder dish.
- Mexican crema can be replaced with sour cream or heavy cream mixed with a little lime juice.
- Chicken breasts provide a leaner option, while chicken thighs are juicier and more flavorful.
- For extra spice, add diced jalapeños or serrano peppers.
- Add roasted or boiled corn for sweetness and texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To freeze, cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
- For a dairy-free version, use a dairy-free cream substitute such as cashew cream or coconut cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
Keywords: Rajas con Crema y Pollo, creamy chicken, poblano chicken, Mexican chicken recipe, rajas con pollo, creamy poblano peppers