This dish balances smoky roasted peppers with juicy chicken and a rich, slightly spicy cream sauce. It’s simple to prepare, yet full of authentic Mexican flavors. Perfect for weeknight dinners, family meals, or a casual gathering, it’s satisfying and versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Poblano peppers Chicken breasts or thighs Onion Garlic Corn tortillas (optional, for serving) Mexican crema or heavy cream Cheese (optional, queso fresco or Monterey Jack) Olive oil or vegetable oil Salt Black pepper Chicken broth Cilantro (optional, for garnish)
Directions
Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered. Place them in a covered bowl to steam for 10 minutes, then peel, remove seeds, and cut into thin strips.
Season the chicken with salt and pepper. In a skillet, heat oil over medium heat and cook the chicken until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté sliced onions until translucent. Add garlic and cook for 1 minute until fragrant.
Add the roasted poblano strips and a splash of chicken broth to the skillet. Simmer for 5 minutes to combine flavors.
Stir in Mexican crema or heavy cream and let the sauce thicken slightly. Adjust seasoning with salt and pepper.
Slice or shred the cooked chicken and return it to the skillet, stirring to coat with the sauce.
Serve hot, garnished with cheese and fresh cilantro if desired. Accompany with tortillas or rice.
Servings and timing
This recipe serves about 4 people. Preparation time: approximately 20 minutes Cooking time: 25–30 minutes Total time: about 50 minutes
Variations
Add corn or sliced mushrooms for extra texture and flavor. For a spicier version, include sliced jalapeños or chipotle peppers. Use a mix of cheeses for a richer, creamier sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. This dish is not recommended for freezing, as the cream sauce may separate.
FAQs
Can I use other peppers instead of poblano?
Yes, Anaheim or bell peppers can be used, but poblano gives the signature smoky flavor.
Can I make this dish ahead of time?
Yes, prepare the roasted peppers and chicken separately, then combine and reheat before serving.
Can I use leftover rotisserie chicken?
Absolutely, just add it to the sauce at the end to heat through.
Is this dish spicy?
It’s mildly spicy with the smoky flavor of the poblano. You can adjust heat by adding jalapeños or chipotle.
Can I make it dairy-free?
Yes, substitute the Mexican crema with coconut cream or omit the cheese.
Can I serve this over rice or pasta?
Yes, it pairs well with rice, quinoa, or even pasta.
How do I peel the roasted poblanos easily?
Place the roasted peppers in a covered bowl or a sealed plastic bag for 10 minutes to steam; the skins will peel off easily.
Can I freeze this dish?
It’s not recommended due to the cream sauce, which can separate when frozen and reheated.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs stay juicy and tender, making them ideal for this recipe.
Can I add extra vegetables?
Yes, sliced zucchini, corn, or mushrooms can be added for variety and nutrition.
Conclusion
Rajas Poblanas con Pollo is a flavorful, comforting Mexican dish that combines smoky roasted peppers, tender chicken, and a creamy sauce. Easy to prepare and versatile, it makes a delicious weeknight dinner or a vibrant dish for entertaining, offering authentic flavors that everyone will enjoy.
Rajas Poblanas con Pollo is a classic Mexican dish featuring tender roasted poblano pepper strips and succulent chicken in a creamy, flavorful sauce, perfect with tortillas or rice.
Author:Catherine
Prep Time:20 minutes
Cook Time:25–30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Sautéing and Roasting
Cuisine:Mexican
Diet:Halal
Ingredients
4 poblano peppers
1 pound chicken breasts or thighs
1 medium onion, sliced
3 garlic cloves, minced
2 tablespoons olive oil or vegetable oil
1/2 cup chicken broth
1/2 cup Mexican crema or heavy cream
1/2 cup cheese (optional, queso fresco or Monterey Jack)
Salt, to taste
Black pepper, to taste
Cilantro, for garnish (optional)
Corn tortillas, for serving (optional)
Instructions
Roast the poblano peppers over an open flame or under the broiler until skins are charred and blistered. Place in a covered bowl for 10 minutes to steam, then peel, remove seeds, and cut into thin strips.
Season chicken with salt and pepper. Heat oil in a skillet over medium heat and cook chicken until browned and cooked through. Remove and set aside.
In the same skillet, sauté onions until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
Add roasted poblano strips and chicken broth. Simmer for 5 minutes to combine flavors.
Stir in Mexican crema or heavy cream and let the sauce thicken slightly. Adjust seasoning with salt and pepper.
Slice or shred the cooked chicken and return it to the skillet, stirring to coat with the sauce.
Serve hot, garnished with cheese and cilantro if desired, alongside tortillas or rice.
Notes
Add corn, mushrooms, or zucchini for extra texture and flavor.Include sliced jalapeños or chipotle peppers for spicier heat.Use a mix of cheeses for a richer, creamier sauce.Prepare the roasted peppers and chicken ahead of time and combine when ready to serve.Reheat gently with a splash of broth or cream if needed to loosen the sauce.
