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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

While the peppers are steaming, season the chicken breasts with salt and black pepper on both sides.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

Add the minced garlic to the skillet with the onions and sauté for an additional 1 minute until fragrant. Stir in the poblano strips.

Step 7

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.

Step 8

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.

Step 9

Garnish with chopped cilantro, if desired, and serve hot with rice or warm tortillas on the side.

Nutrition Facts

Serving size	(1423.4g)

Amount per serving	% Daily Value*
Calories	1795.6

Total Fat 120.5g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 535.8mg	0%
Sodium 3311.4mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 23.7g
Protein 117.5g	0%

Vitamin D 3.5IU	0%
Calcium 152.5mg	0%
Iron 6.6mg	0%
Potassium 2446.8mg	0%

*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.

Source of Calories

Fat: 62.7%

Protein: 27.2%

Carbs: 10.1%