Rajas Con Pollo
By Melissa Pitts
This dish is rich and creamy and comforting all in one. Its on the table in under half an hour and cinch to put together. If you can’t find Mexican crema, just combine equal parts creme fraiche and sour cream. As a side I usually serve with classic white rice.
Cook Time: 15 mins
Preparation Time: 10 mins
Ingredients:
- 5 fresh poblano peppers (or canned, peeled)
- 4 boneless, skinless chicken breasts
- 4 tablespoons canola oil, divided
- 1/2 medium white onion, chopped
- 1 1/4 cup corn kernels (frozen are fine)
- 1/4 cup heavy cream
- 1/4 Mexican crema or part sour cream, part creme fraiche
- 1 1/2 teaspoons powdered chicken stock (recommended Knorr or Maggi)
- Salt and pepper to taste
Directions:
- Char the poblano peppers directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for 10 minutes.
- While peppers are cooling, season chicken with salt and pepper, coat the pan with 2 tablespoons oil and warm a large skillet on medium heat. Add the chicken breasts and cook on each side until golden brown, about 5 minutes per side. Remove from the pan.
- Add the other two tablespoons of oil over medium heat. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the corn kernels and cook for an additional 3 minutes.
- Peel and seed the peppers. Cut the peppers into 1/2-inch strips (a.k.a rajas) and add them to the onion and corn mixture and cook until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema (or combination of creme fraiche and sour cream) and cook until just bubbling, about 8 minutes, stir in the powdered chicken stock. Season with salt and pepper, to taste. Transfer to a serving dish and serve.
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