Pollo con Rajas y Crema

Before you start

• Char the poblanos directly over a gas flame or under your oven broiler.

  Turn them occasionally with tongs until the skin is completely blackened and blistered all over, which should take about 8 to 10 minutes.

• Transfer the hot peppers to a tightly sealed plastic bag or covered bowl to sweat for 10 minutes.

  This steam bath dissolves the pectin holding the skin to the flesh. Gently scrape off the blackened skin—do not rinse them under water, or you'll wash away the smoky oils you just worked so hard to create. Pull off the stem, scrape out the seeds, and slice the flesh into thin, long strips.

Ingredients

• poblano peppers4 large
• boneless skinless chicken breasts1 1/2 lb
• kosher salt1/2 tsp
• black pepper1/4 tsp
• olive oil1 tbsp
• unsalted butter1 tbsp
• white onion1/2 large
• garlic2 clove
• corn kernels1 cup
• Crema Mexicana1 cup
• whole milk1/4 cup
• Knorr Suiza chicken bouillon powder1 1/2 tsp
• melting cheese like Oaxaca or Monterey Jack1/2 cup

Method

1. 01

   Sear the seasoned chicken strips in a hot skillet with the oil and butter.

   Season the chicken with the salt and black pepper. Heat the oil and butter over medium-high heat, add the chicken in a single layer, and let it sear undisturbed for 2 to 3 minutes to develop some real color. Toss and cook until just cooked through, then remove the chicken to a plate, leaving the fat in the pan.

2. 02

   Sauté the sliced onion in the residual chicken fat until softened.

   Lower the heat to medium. Add the onions and cook for 3 to 4 minutes, scraping up the browned chicken bits from the bottom of the pan. Stir in the minced garlic and cook for 1 more minute until perfectly fragrant.

3. 03

   Stir in the drained corn kernels and your prepared poblano strips.

   Toss everything together so the vegetables soak up the concentrated flavors in the pan.

4. 04

   Lower the heat drastically, return the chicken to the skillet, and build the sauce.

   This is the critical step: if the pan is too hot, the cream will permanently curdle. Turn the heat down to low. In a small bowl, whisk together the Crema Mexicana, milk, and the Knorr bouillon. Pour this mixture into the skillet.

5. 05

   Simmer the guisado very gently to marry the flavors.

   Stir to coat the chicken and vegetables. Let it simmer softly on low heat for 3 to 4 minutes. Do not let it reach a rolling boil.

6. 06

   Melt the cheese over the top and serve immediately.

   Sprinkle the shredded cheese evenly over the skillet, cover with a lid, and let it sit for 2 minutes until gooey. Serve piping hot alongside white rice or a stack of warm corn tortillas.

Notes

• Control your spice levels.

  Poblanos are generally very mild, behaving much like a smoky bell pepper with an attitude. If you want a guaranteed kick, mince half of a serrano or jalapeño pepper and sauté it right alongside the onions.

• Substitute for Crema Mexicana.

  If you can’t find Crema Mexicana, use 3/4 cup of standard American sour cream mixed with 1/4 cup of heavy cream.