20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas)
A creamy, smoky weeknight rescue mission that skips the fussy pepper-roasting entirely. We hard-sear raw poblanos right in the chicken drippings to mimic that classic blistered flavor, build a quick skillet cream sauce, and gently braise the chicken until it melts in your mouth. Serve this with rice or warm tortillas—we're not suffering for dinner.
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Ingredients
- 1.5 lbs chicken breast cutlets(Or standard breasts pounded to 1/2-inch thickness for even, fast cooking)
- 1 tsp Kosher salt(Plus more to taste)
- 1/2 tsp black pepper(Freshly ground)
- 1 tbsp neutral oil(Avocado, canola, or vegetable)
- 2 large poblano peppers(Stemmed, seeded, and sliced into thin strips)
- 1/2 large white onion(Sliced into half-moons)
- 1 tbsp unsalted butter(To help blister the veggies and build sauce richness)
- 3 cloves garlic(Minced)
- 1 tsp dried Mexican oregano(Rubbed between your fingers to release the oils)
- 1 cup frozen corn(Pantry Mode: canned corn works perfectly fine, just drain it well)
- 1/2 cup low-sodium chicken broth(To deglaze and create the braising base)
- 1/3 cup Mexican crema(Bodega Mode: Heavy cream plus a squeeze of lime works great)
- 1 tbsp fresh lime juice(Crucial to cut the richness of the crema)
- 2 tbsp chopped cilantro(Optional, for garnish)
Instructions
- 1
Season 1.5 lbs chicken breast cutlets generously with 1 tsp Kosher salt and 1/2 tsp black pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Sear the chicken until golden brown, about 3 minutes per side. We are just building flavor here; it will finish cooking in the braise. Remove to a plate.
6 min
Tip: Don't crowd the pan. If your skillet isn't massive, do this in two quick batches so they sear instead of steam.
- 2
While the chicken sears, grab your 2 large poblano peppers and 1/2 large white onion. Slice them both into thin strips.
4 min
Tip: Mom math: Do this chopping right now before someone asks you for a snack.
- 3
In the same skillet, lower the heat slightly to medium. Melt in 1 tbsp unsalted butter. Toss in the sliced poblanos and onions, scraping up any dark chicken bits. Let them sit untouched for a minute at a time to get a nice, hard blister. Cook until softened and charred on the edges, about 5 minutes.
5 min
Tip: Listen, traditional rajas requires roasting and peeling poblanos. On a Wednesday? We just hard-sear them raw. You get 90% of the smoky flavor with zero fuss.
- 4
While the veggies are blistering, mince your 3 cloves garlic and gather your spices so you aren't scrambling.
2 min
Tip: Mise en place saves weeknights. Get everything next to the stove now.
- 5
Add the minced garlic, 1 tsp dried Mexican oregano, and 1 cup frozen corn to the skillet. Give it a good stir and cook until the garlic is fragrant and the corn thaws, about 1 minute.
1 min
Tip: Rub the oregano between your palms as you drop it in—it wakes up the oils.
- 6
Pour in 1/2 cup low-sodium chicken broth to deglaze the pan. Stir in 1/3 cup Mexican crema and 1 tbsp fresh lime juice. Bring the sauce to a gentle bubble.
2 min
Tip: If the sauce looks a little thin, don't panic. It will reduce and thicken beautifully in the next step.
- 7
Nestle the chicken cutlets back into the skillet, pouring in any resting juices from the plate (that's liquid gold). Lower the heat, cover, and let it quick-braise until the chicken is tender and the sauce clings to the spoon, about 5 minutes.
5 min
Tip: The quick braise is the magic trick. It finishes cooking the chicken gently while infusing it with the smoky poblano flavor.
- 8
Taste it—then decide. Does it need a pinch more salt? Another hit of lime? Garnish with 2 tbsp chopped cilantro and bring the skillet straight to the table. Ándale!
1 min
Tip: Texture contrast time: Serve this over fluffy rice or with warm corn tortillas to soak up every drop of that sauce.
Chef's Notes
Real flavor, real life: Traditional Pollo en Rajas is a masterpiece, but peeling peppers on a weeknight is a fast track to ordering takeout. Hard-searing raw poblano strips in chicken fat mimics that beautiful char and gives you a deeply comforting pan sauce in about a quarter of the time. If you like heat, leave the seeds in the poblano or throw in a thinly sliced serrano with the onions.
Frequently Asked Questions
How long does 20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas) take to make?
20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas) takes about 20 minutes total. That includes 5 minutes of prep and 15 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for 20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas)?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for 20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas)?
The main ingredients are: chicken breast cutlets, Kosher salt, black pepper, neutral oil, poblano peppers, white onion, unsalted butter, garlic, dried Mexican oregano, frozen corn, low-sodium chicken broth, Mexican crema, fresh lime juice, chopped cilantro.
What type of meal is 20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas)?
20-Minute "No-Peel" Poblano & Corn Chicken Braise (Pollo en Rajas Cremosas) is categorized as: dinner.
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