Rajas Poblanas con Pollo

Rajas Poblanas con Pollo is a comforting and flavourful dish that combines tender chicken with roasted poblano peppers in a rich and creamy sauce. The smoky poblano peppers blend perfectly with garlic, onions, and Mexican spices to create a satisfying meal. This dish pairs beautifully with rice, mashed potatoes, or even warm tortillas.

Speaking of tortillas, I could eat tacos and burritos all day every day! If we have leftover steak, we always start our day with Grilled Steak and Egg Tacos and wash them down with this tasty and super hydrating Watermelon Agua Fresca.

Rajas Poblanas con Pollo

This creamy and comforting dish is near and dear to my heart. I made it several times before our trip to Mexico. However, it was nothing like eating Mexican rajas straight from a streetside taco stand. Somehow the authentic experience makes the food even more delicious!

I think this ‘post Mexico’ version is even better because I came back incredibly inspired to cook all my favourite Mexican recipes. While I can’t give you that street side experience, I can give you the recipe for an incredibly flavourful authentic dish.

There are several ways to make Rajas Poblanas con Pollo. One is to use whole chicken breasts and serve them with the creamy poblano sauce on top. Another is to slice the chicken into strips and enjoy this creamy dish as tacos.

If it’s corn season, I always add sweet corn kernels because they go so well with the roasted poblanos and creamy sauce. Furthermore, this recipe is also delicious with chicken thighs or even sliced turkey breast.

For the sake of authenticity, I recommend visiting your nearest Mexican or Latino market for Mexican crema (Mexican sour cream in a bag) and corn tortillas if you plan on making tacos.

Lastly, this simple yet satisfying recipe takes very little time and effort. Once the poblano peppers are roasted, it’s ready to eat in around 20 minutes. Try Rajas Poblanas as tacos or with Mexican Pinto Beans and Rice as a side.

What is Rajas Poblanas

Essentially Rajas Poblanas, or Rajas Poblanos, are roasted poblano peppers. However, the term can also refer to a dish of roasted poblano strips with onions in cream sauce (with or without chicken).

Ingredients for Rajas Poblanas con Pollo

There are very few ingredients in this traditional one pan Mexican dish. Besides the roasted poblano peppers, it contains aromatics like onions and garlic. It’s not meant to be a spicy dish but there is a comforting warmth radiating from the smoky poblano peppers, chili powder, and cumin.

• Poblano Peppers
• Chicken Breasts
• Vegetable Oil
• Chili Powder
• Cumin
• Salt
• Black Pepper
• Onion
• Garlic
• Cream Cheese
• Chicken Broth
• Mexican Crema

Feel free to slice the whole chicken breasts before frying. Additionally, you can use chicken thighs or turkey breasts in this recipe. Season the poultry with chili powder, ground cumin, salt and freshly ground black pepper before frying in vegetable oil.

The creamy sauce is a mixture of cream cheese, chicken stock and Mexican crema, sour cream, or heavy cream. Feel free to garnish the finished dish with chopped cilantro, or not. Corn is an optional ingredient, though I do recommend adding it.

How to Make Rajas Poblanas con Pollo

This is one of the easiest one pan dishes to make. The most difficult task is roasting and peeling the poblano peppers. I’ll be honest, it’s not my favourite job but the flavour is second to none!

Roast the Poblano Peppers

Roast the poblano peppers over an open flame or under a broiler until the skin is charred on all sides. Place them in a covered bowl or sealed plastic bag to steam for about 10 minutes.

Once they become cool to the touch, peel off the charred skin, remove the seeds and stems, and slice the peppers into strips. Set aside.

Cook the Chicken and Aromatics

To begin, season the chicken with salt, freshly ground black pepper, cumin, and chili powder.

In a large skillet, heat the oil over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5 to 6 minutes per side depending on thickness. Remove the chicken and set aside.

In the same skillet, add the sliced onion and cook until softened. Add the garlic and cook for another minute until fragrant.

Make the Cream Sauce

Lower the heat and stir in the cream cheese until melted. Add the poblano strips and pour in the chicken broth and 1 cup Mexican crema. Stir until the sauce is smooth and creamy. Simmer sauce gently for 5 to 7 minutes. Add corn (if using).

Return the chicken to the skillet and spoon the sauce over the top. Let it simmer together for another 5 minutes.

Garnish with chopped cilantro and serve with rice, tortillas, or roasted vegetables for a full meal.

Recipe Tips and Tricks

• Use chicken thighs for extra juiciness and flavour
• Roast poblanos over an open flame for the best smoky flavour
• Wear gloves when peeling poblanos if you have sensitive skin
• Add a squeeze of lime juice to brighten the sauce before serving
• Include corn or sautéed mushrooms for extra texture
• Use a blender for a smooth poblano cream sauce
• Spice it up with a jalapeño or serrano blended into the sauce

Make Ahead and Storing the Leftovers

Roasting and prepping the poblanos is the most time-consuming part of this recipe. The good news is that they’ll last 5-7 days in the fridge. Prepping them on the weekend means less cook time, making this dish ideal for a quick weeknight dinner.

This dish reheats well if you want to go a step further and make the entire dish ahead of time. Gently reheat the leftovers over low heat until the chicken reaches 165 F. Leftovers will last 3-5 day refrigerated in an airtight container.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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