Creamy Rajas Chicken
Chicken thighs simmered in a silky roasted poblano and cream sauce—authentic pollo con crema y rajas in under 30 minutes. Served over rice or with warm tortillas.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs boneless chicken thighs
- 3 whole poblano peppers
- ½ whole white onion
- ¾ cup Mexican crema or sour cream
- 1 cup chicken broth
- 4 oz Oaxaca or mozzarella cheese, sliced
- 1 whole jalapeño
Instructions
- 1
Char poblano peppers directly over a gas flame or under the broiler until blackened all over, ~3 minutes per side. Transfer to a plastic bag to steam 5 minutes.
- 2
Peel off the charred skin, remove seeds and stems, then slice the poblanos into strips. Finely chop half the white onion; thinly slice the jalapeño.
- 3
Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, then sear 3 minutes per side until golden. Remove and set aside.
- 4
Add chopped onion and jalapeño to the skillet, stirring, until fragrant, ~60 seconds. Pour in broth, scraping up any brown bits from the bottom.
- 5
Return chicken to the pan. Stir in crema and poblano strips. Simmer gently for 8 minutes until chicken is cooked through. Season with salt and pepper.
- 6
Top with cheese slices and cover the skillet. Remove from heat and let sit 2 minutes until cheese melts. Serve hot.
Tools you’ll need
- 12-inch skillet
- tongs
- kitchen knife
- cutting board
- wooden spoon
- plastic bag (for steaming peppers)
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