Pollo Con Rajas Recipe

Pollo con Rajas

1. 1

   Prepare poblanos (rajas)

   If using fresh poblanos, roast or char them over a gas burner, under a broiler, or on a hot cast-iron skillet until the skin is blistered and blackened on all sides (about 8–12 minutes). Place the charred poblanos in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel the skin, remove seeds and membranes, slice into thin strips (rajas). If using pre-roasted poblanos, slice into thin strips and set aside. Toss with 1 tsp vegetable oil if desired.

2. 2

   Prepare vegetables and chicken

   Thinly slice the yellow onion. Seed and thinly slice the green and red bell peppers. If using jalapeño, halve, seed (optional) and thinly slice. Dice the tomato. Pat the chicken breasts dry and slice each breast into 1/2-inch strips or bite-sized pieces. Season the chicken pieces on both sides with 1 tsp salt, 1 tsp pepper and 1/2 tsp ground cumin.

3. 3

   Sear the chicken

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer (work in batches if needed) and sear until golden and cooked through, about 3–4 minutes per side depending on thickness (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil. Wipe the pan lightly with a paper towel if there is excessive browning.

4. 4

   Sauté aromatics and peppers

   Add the remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the green and red bell pepper slices and jalapeño (if using); sauté until peppers soften but retain some bite, about 4–5 minutes.

5. 5

   Combine with poblanos and tomato

   Stir in the prepared rajas (poblano strips) and diced tomato. Cook for 2–3 minutes to warm the rajas and slightly reduce tomato juices.

6. 6

   Make quick sauce and finish

   Pour in 1/2 cup chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Stir in 1/4 cup heavy cream and simmer 1–2 minutes until sauce slightly thickens. Return the cooked chicken to the skillet and toss to coat in the sauce and vegetables. Cook 1–2 minutes more until everything is hot and the flavors meld. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro.

7. 7

   Serve

   Transfer Pollo con Rajas to a serving platter. Sprinkle with optional 1/4 cup crumbled queso fresco or shredded cheese if using. Serve hot with warm tortillas, rice, or beans as preferred.