Pollo Con Rajas Recipe
Grilled chicken breast topped with sautéed field mushrooms, julienned Poblano peppers, onions and Monterey Jack cheese, with a touch of cream, served with Mexican rice and refried beans.
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Ingredients
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Pollo con Rajas (chicken with rajas and mushrooms)
Rajas mixture (peppers, onions, mushrooms and cream)
Sides
Method
Pollo con Rajas (chicken with rajas and mushrooms)
- 1
Prep and marinate chicken
Pat chicken breasts dry. In a small bowl, mash minced garlic with salt, pepper, cumin and lime juice. Rub the mixture and 1 tablespoon olive oil over both sides of each breast. Let rest at room temperature 15 minutes (or refrigerate up to 2 hours).
- 2
Cook chicken
Heat remaining 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. When hot, add chicken breasts and cook 5-7 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden brown. Transfer to a plate, tent with foil and rest 5 minutes.
Rajas mixture (peppers, onions, mushrooms and cream)
- 3
Roast and peel poblanos
Directly roast poblanos over a gas flame or under a broiler, turning until skins are charred and blistered all over (about 8-10 minutes). Place roasted peppers in a bowl, cover with plastic wrap or a kitchen towel and let steam 10 minutes. Peel off skins, remove seeds and membranes, then julienne into 1/4-inch strips.
- 4
Sauté vegetables
In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add julienned onion and sauté 3-4 minutes until translucent. Add sliced mushrooms and cook 4-5 minutes until they release moisture and begin to brown. Add the julienned poblano strips and continue to cook 2-3 minutes to warm through.
- 5
Finish with cream and cheese
Reduce heat to medium-low. Stir in 1/4 cup crema or heavy cream, dried oregano (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1-2 minutes until cream is heated through and slightly thickened. Sprinkle shredded Monterey Jack evenly over the mixture, cover briefly (30-60 seconds) just until cheese melts into the vegetables. Taste and adjust seasoning.
- 6
Top chicken
Divide the rested chicken breasts among plates. Spoon a generous portion of the rajas, mushroom and cheese mixture over each breast so the cheese is melted on top. If desired, return topped chicken to the warm skillet for 30 seconds to meld flavors before serving.
Sides and plating
- 7
Warm Mexican rice and refried beans according to package or recipe instructions. Spoon 1/2 cup of rice and 1/4 cup of refried beans alongside each chicken breast.
- 8
Garnish chicken and rice with chopped cilantro and serve with lime wedges on the side.