Chicken with Rajas

Name: Chicken with Rajas
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 pound, poblano chiles, stemmed, halved, and seeded; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 teaspoon, pepper; 1 teaspoon, table salt, divided; 2 tablespoons, vegetable oil, divided; 3 , onions, halved and sliced ¼ inch thick (3 cups); 2 , garlic cloves, minced; 1 cup, Mexican crema; 2 tablespoons, chopped fresh cilantro; 2 teaspoons, lime juice

9 comments

Appears in Cook's Country June/July 2019

Main Courses

Latin America & Caribbean

Mexican

Poultry

Chicken

Sure, you can make a cream sauce by cooking a roux and whisking in milk or cream. But there's an easier way—just use crema.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

This Mexican dish features strips of charred poblano chiles folded into a rich mixture of cream and onions. We charred the poblanos to dramatically enhance their inherent fruity, smoky flavors and then used their residual heat to steam the ...

This is a members' feature.