30-Minute Pollo con Rajas (The Weeknight Poblano Braise)

Instructions

1. 1

   Season 1.5 lbs boneless skinless chicken thighs with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Drop the chicken in and let it sear undisturbed until deeply golden. We want real color here—color equals flavor.

   5 min

   Tip: Don't poke the chicken. Let the heat do its job.

2. 2

   While the chicken sears, place 2 large poblano peppers directly on the grate of a gas burner over high flame (if you don't have gas, put them under the broiler). Char them all over until blackened. Toss them in a bowl and cover with a plate to steam. Mom math: the chicken sears while the peppers burn. We're not wasting a single minute.

   10 min

   Tip: Use tongs and turn them every couple of minutes so they blacken evenly.

3. 3

   Flip the chicken thighs and sear the other side. Once nicely browned on both sides, remove them to a plate. Do NOT wipe out the pan—that seasoned chicken fat is pure liquid gold and the foundation of our braise.

   5 min

   Tip: The chicken won't be cooked all the way through yet. That's exactly right.

4. 4

   Lower the skillet heat to medium. Drop 0.5 medium white onion and 3 cloves garlic right into the chicken fat. Sauté until just softening, then stir in 1 cup corn kernels to let them pick up a little bit of color and toastiness.

   5 min

   Tip: If the pan is too dry, splash in a tiny bit of water or more oil, but the chicken fat should be plenty.

5. 5

   While the corn chars tantito, grab your steamed poblanos. Rub the charred skin off with a paper towel. Pull out the stems and seeds, then slice the flesh into long strips (rajas).

   3 min

   Tip: Don't stress if you leave a little char on the peppers; it adds character. Just don't rinse them under water, or you wash all the smoky flavor down the drain!

6. 6

   Add the sliced poblanos back to the skillet with the corn and onions. Pour in 0.5 cup chicken broth and use your spoon to scrape up all those beautiful crispy bits from the bottom. Stir in 1 tsp dried Mexican oregano. Nestle the chicken (and any resting juices!) back into the pan. Turn heat to medium-low, cover, and quick-braise until the chicken is tender and cooked through.

   10 min

   Tip: This is where the magic happens. The smoky pepper flavor bleeds right into the chicken broth.

7. 7

   Turn off the heat entirely. (Crucial: off the heat so our dairy doesn't curdle!). Stir in 0.25 cup Mexican crema and the juice of 1 whole lime. The sauce will immediately turn silky and bright. Taste it—then decide. Does it need a pinch more salt? Probably. Garnish with 0.25 cup fresh cilantro and get some warm tortillas ready.

   3 min

   Tip: Bodega Mode: If you don't have Mexican crema, use sour cream but thin it out with a tiny splash of milk first so it incorporates smoothly.