My sister-in-law and I once stood at the counter with a bowl of roasted poblanos between us, peeling peppers while the rice finished cooking. We kept stopping to talk, and somehow the neat strips I meant to cut became a very uneven little pile. Nobody at dinner minded. They were too busy dragging warm tortillas through the creamy sauce.
That is why I like rajas as they are: soft strips with their own shape, not a dish that needs perfect knife work. The peppers bring the flavor, the chicken makes it dinner, and the sauce gives everyone a reason to reach for one more tortilla.
Why I love this recipe
Rajas means strips, and keeping the roasted poblano in strips gives this skillet its character. The chicken is browned first and finished in a light broth before crema goes in over low heat. This is a saucy dinner, not a stuffed pepper or a cheese casserole. The corn adds little sweet bites against the roasted chile.
Ingredients and what they do
- 4 medium poblano peppers
- 1 ½ pounds boneless skinless chicken breast: cut into 1-inch pieces
- ¾ teaspoon fine salt: divided; plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 medium white onion: thinly sliced
- 2 cloves garlic: minced
- 1 cup frozen corn
- ½ cup low-sodium chicken broth
- ½ teaspoon dried Mexican oregano: crushed
- ¾ cup Mexican crema: at cool room temperature
- 1 tablespoon fresh lime juice
- Warm tortillas or cooked rice: optional, for serving
How to make Pollo con Rajas y Crema (Creamy Poblano Chicken)
- Roast and peel. Broil whole poblanos on a rimmed sheet about 6 inches from the element, turning until blistered, 10–15 minutes. Cover in a heatproof bowl for 10 minutes. Peel when cool enough, remove stems, seeds, and pale ribs, then cut into strips about ¼ inch wide. Begin the chicken while the peppers steam.
- Brown the chicken. Pat chicken dry and season with ½ teaspoon salt and the pepper. Heat oil in a large skillet over medium-high heat. Brown chicken in two batches for about 3 minutes per batch, turning once; it will finish cooking later. Transfer to a plate.
- Soften the onion. Reduce heat to medium and melt butter in the skillet. Cook onion for about 5 minutes, scraping up browned bits. Stir in garlic and oregano for 30 seconds. Add corn, poblano strips, broth, and remaining ¼ teaspoon salt.
- Finish cooking the chicken. Return chicken and any plate juices to the skillet. Bring to a gentle simmer, cover, and cook for 5–7 minutes, stirring once, until the thickest chicken pieces reach 165°F. If the pan becomes dry, add a small splash of broth.
- Stir in the crema. Turn heat to low. Stir a few spoonfuls of warm pan liquid into the crema, then gently stir the tempered crema into the skillet. Warm for 1–2 minutes without boiling. Remove from heat and stir in lime juice. Taste and adjust salt.
- Bring it to the table. Serve with warm tortillas or cooked rice, spooning the onion, corn, and sauce over each portion. The sauce should move freely around the chicken; loosen it with a spoonful of broth if needed.
My kitchen notes
Crema substitution
Full-fat sour cream can replace crema, but is thicker and tangier. Thin it with a little broth and temper it before adding over low heat.
Keep the rajas distinct
Cut strips after roasting and peeling, then fold them into the pan gently. They do not need to be perfectly even.
Reheat gently
Warm over low heat with a splash of broth. A hard boil can separate the dairy sauce. Tortillas or rice are serving suggestions, not included in the recipe yield.
What to serve with it
Build a meal around it with Mexican red rice, Mexican white rice with corn, Chunky guacamole. Choose the pairing that fits your table, and use the linked recipe for its own ingredients and timing.
Frequently asked questions
How spicy is it?
Poblano heat varies. Removing the pale ribs and seeds can reduce heat, but taste a small piece before choosing how much to serve to sensitive eaters.
Can I use chicken thighs?
Boneless skinless thighs cut into similar-size pieces work. Use the same 165°F doneness check and allow additional time if needed.
Can I leave out the corn?
Yes. It adds sweetness and texture, but the roasted poblanos and crema still carry the dish without it.
Recipe
Pollo con Rajas y Crema (Creamy Poblano Chicken)
Equipment
- Rimmed baking sheet
- Large skillet with lid
- Instant-read thermometer
Ingredients
- 4 medium poblano peppers
- 1 ½ pounds boneless skinless chicken breast cut into 1-inch pieces
- ¾ teaspoon fine salt divided; plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 medium white onion thinly sliced
- 2 cloves garlic minced
- 1 cup frozen corn
- ½ cup low-sodium chicken broth
- ½ teaspoon dried Mexican oregano crushed
- ¾ cup Mexican crema at cool room temperature
- 1 tablespoon fresh lime juice
- Warm tortillas or cooked rice optional, for serving
Instructions
- Broil whole poblanos on a rimmed sheet about 6 inches from the element, turning until blistered, 10–15 minutes. Cover in a heatproof bowl for 10 minutes. Peel when cool enough, remove stems, seeds, and pale ribs, then cut into strips about ¼ inch wide. Begin the chicken while the peppers steam.
- Pat chicken dry and season with ½ teaspoon salt and the pepper. Heat oil in a large skillet over medium-high heat. Brown chicken in two batches for about 3 minutes per batch, turning once; it will finish cooking later. Transfer to a plate.
- Reduce heat to medium and melt butter in the skillet. Cook onion for about 5 minutes, scraping up browned bits. Stir in garlic and oregano for 30 seconds. Add corn, poblano strips, broth, and remaining ¼ teaspoon salt.
- Return chicken and any plate juices to the skillet. Bring to a gentle simmer, cover, and cook for 5–7 minutes, stirring once, until the thickest chicken pieces reach 165°F. If the pan becomes dry, add a small splash of broth.
- Turn heat to low. Stir a few spoonfuls of warm pan liquid into the crema, then gently stir the tempered crema into the skillet. Warm for 1–2 minutes without boiling. Remove from heat and stir in lime juice. Taste and adjust salt.
- Serve with warm tortillas or cooked rice, spooning the onion, corn, and sauce over each portion. The sauce should move freely around the chicken; loosen it with a spoonful of broth if needed.
Notes
More ideas for your table
For a comforting side, spoon some frijoles charros into small bowls beside the chicken. If you want roasted poblanos in a cozy bowl on another night, try my creamy poblano chicken soup.
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