Chicken with Rajas

Name: Chicken with Rajas
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 pound, poblano chiles, stemmed, halved, and seeded; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/4 teaspoon, pepper; 1 teaspoon, table salt, divided; 2 tablespoons, vegetable oil, divided; 3 , onions, halved and sliced ¼ inch thick (3 cups); 2 , garlic cloves, minced; 1 cup, Mexican crema; 2 tablespoons, chopped fresh cilantro; 2 teaspoons, lime juice

Main Courses
Latin America & Caribbean
Mexican
Poultry
Chicken

By Natalie Estrada ･ Appears in Cook's Country June/July 2019

Sure, you can make a cream sauce by cooking a roux and whisking in milk or cream. But there's an easier way—just use crema.

SERVES 4

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.