Pollo a Las Rajas
Indulge in the rich, smoky flavors of Pollo a las Rajas, a classic Mexican dish that combines tender chicken breasts with roasted poblano peppers in a luscious, creamy sauce. This comforting recipe begins with flame-charred poblanos, whose subtle heat is beautifully balanced by sautéed onions, garlic, and a velvety blend of heavy cream and chicken broth. Seasoned to perfection and garnished with fresh cilantro, this dish is perfect for a cozy dinner served alongside fragrant rice or warm tortillas. Quick to prepare in just under an hour, Pollo a las Rajas is a flavorful and satisfying meal that captures the essence of Mexican home cooking.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 pieces poblano peppers
- 1 large white onion, thinly sliced
- 3 cloves garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Start by roasting the poblano peppers. Place them directly over the flame of a gas stove or under the broiler in your oven, turning occasionally, until the skin is blackened and blistered on all sides. Place the roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
While the peppers are steaming, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of vegetable oil. Stir in the sliced onion and sauté for 5-7 minutes, until softened and translucent.
While the onions are cooking, peel off the charred skin from the poblano peppers. Remove the stem and seeds, then cut the peppers into thin strips (rajas).
Add the minced garlic to the skillet with the onions and sauté for an additional 1 minute until fragrant. Stir in the poblano strips.
Reduce the heat to low and pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice the cooked chicken breasts into thin strips and return them to the skillet, nestling them into the creamy poblano sauce. Allow everything to cook together for another 5 minutes, letting the flavors meld.
Garnish with chopped cilantro, if desired, and serve hot with rice or warm tortillas on the side.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.7 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
