How to Make Pollo con Rajas Recipe
My amiga Cecilia had a summer house in Majalca, a national park near Chihuahua, Mexico. One summer, we spent a few days there with friends, and she quickly prepared this pollo con rajas recipe. It was not only delicious but also visually stunning and easy to make! The vibrant mix of poblano strips, corn, and crema made this dish a feast for the palate and the eyes. Ever since this recipe has become a regular in my casa.
The creamy sauce for the chicken is made with Mexican cream, but you can substitute it for heavy cream. Are you asking yourself what Rajas is? Rajas are Pepper Strips made of roasted poblano or Anaheim peppers.
I am from the north of Mexico, and many recipes in the south of the country call for Poblano, but in the north, we use chile chilaca, which you might know as Anaheim pepper. So if you can find chilaca, go for it. If you like poblano, you will love chilaca.
Instructions:
Step 1. Begin by slicing the chicken breasts into thin strips.
Step 2. Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet. Season the chicken with salt, pepper, and minced garlic.
Step 3. Seal the chicken on both sides and then cover until fully cooked; it can take around 12 minutes, depending on the thickness of your chicken.
Step 4. Add the poblano peppers and corn kernels to the skillet with the chicken. Stir well to combine.
Step 5. Turn off the heat, and add the Mexican crema (or sour cream), milk, and chicken bouillon to the skillet. Quickly mix all the ingredients to prevent the sour cream from curdling.
Step 6. Once everything is well combined and the sauce is at an even temperature, return the skillet to medium-low heat and cook for 2 minutes to allow the flavors to meld together. Do not let it boil if the cream can curdle.
Substitutes for some Ingredients:
- Chicken: I usually cut chicken breast into chunks or strips, but you could use your favorite chicken meat. The process and ingredients to make it are the same.
- Crema Mexicana: If you are having trouble finding Mexican crema, you can substitute it for the same quantity of heavy cream.
- Rajas: you can make the rajas with poblano or Anaheim pepper. You will first need to roast the pepper and remove the seed and skin. Cut into strips. Learn how to roast poblano peppers.
- Chicken Boullion: Consomé de Pollo is very popular in Mexican cuisine; the one you will find in every Mexican household is the Knorr Caldo de Pollo in powder. But if you can find it, adjust the salt to taste.
- Corn Kernel: For corn, I prefer canned corn, as the sweetness is more intense and brings so much flavor to the recipe, but you could use frozen corn kernels if you have them handy.
Serving Suggestions:
This creamy chicken pairs perfectly with Mexican Arroz Blanco rice, Spaghetti a la Mantequilla, refried beans, flour tortillas, or corn tortillas. You can also serve it alongside a fresh salad for a complete meal. I’m confident that this delicious dish will soon become a beloved family favorite in your home.
Here are some other pollo con crema recipes that vas a amar:
Pollo con Rajas recipe
Equipment
- 1 pan
- 1 Knife
- 1 plastic bag
Ingredients
- 2 pieces Chicken breasts
- 3/4 cup mexican crema
- 1 can corn kernels
- 3 pieces poblano peppers You can use Chile chilaca instead of poblano.
- 1 tsp chicken bouillon
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tsp cooking oil
- 1/4 cup of milk
- 2 cloves of garlic
Instructions
- Begin by slicing the chicken breasts into thin strips.
- Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet. Season the chicken with salt, pepper, and minced garlic.
- Seal the chicken on both sides and then cover until fully cooked; it can take around 12 minutes, depending on the thickness of your chicken.
- Add the poblano peppers and corn kernels to the skillet with the chicken. Stir well to combine.
- You can use Chile chilaca instead of poblano. If you want to take this to another level add 1/4 package of cream cheese for more texture and flavor.
- Turn off the heat, and add the Mexican crema (or sour cream), milk, and chicken bouillon to the skillet. Quickly mix all the ingredients to prevent the sour cream from curdling.
- Once everything is well combined and the sauce is at an even temperature, return the skillet to medium-low heat and cook for 4 minutes to allow the flavors to meld together. Do not let it boil if the cream can curdle.
Video
Notes
- Mexican Pollo en crema Recipe in English
- Pollo en Crema de Poblano (Chicken in creamy poblano sauce)
- Pollo en Crema de Champiñoes (Chicken in creamy mushrooms and bacon sauce)
- Pollo al chipotle
Nutrition
Frequent Asked Questions
What are rajas made of?
Rajas are made of roasted poblano or Anaheim pepper. Rajas is also the short name for a Mexican dish named, Rajas con Queso, which is made of a creamy sauce seasoned with roasted garlic, onion, cheese, crema, and poblano or Anaheim chile strips, rajas.
What is raja in English?
Rajas is the Spanish word for strips. It usually refers to poblano or Anaheim peppers cut into strips. It is also the short name for Rajas con Queso, which is a delicious Mexican side dish usually used for carne asada or as burrito filling.
Easy one pan dinner pollo con rajas is perfect for Tacos or even burritos!