This easy recipe for Rajas Poblanas Con Pollo is absolutely delicious. Just picture Roasted Poblano Peppers cut into strips (or "rajas" in Spanish) and prepared in a creamy, cheesy sauce with chicken strips and corn. It really is fantastic. Read on for the recipe.

Rajas Poblanas Con Pollo

4-6 poblano peppers
1/2 a large onion, cut julienne style
2 garlic cloves, minced
1 cup corn kernels,fresh, frozen, or canned (drain liquid if canned)
1 1/2 cups Mexican Table Cream or Sour Cream
1/2 cup milk
1 cup shredded white cheese (Oaxaca, Manchego or Mozzarella)
1 1/2 tsp. chicken bouillon
salt & pepper to taste
approx. 1 lb. chicken cut into strips

Roast poblano peppers so that they are charred on all sides. (This can be done directly over the flame of a gas stove burner. It can also be done on a skillet, in the top rack of your oven with the broiler on, or on an outdoor grill.) Once roasted, place peppers in a plastic bag and let them steam 10-15 minutes to loosen the skin. Remove skin, stems and seeds and cut peppers into strips. Set aside.
In a large skillet over medium high heat, drizzle enough oil to coat the bottom of the pan. Once hot, add onions and sauteé a few minutes. Then add in minced garlic, chicken strips, salt, pepper, and chicken bouillon. Stir to combine and allow chicken to cook on all sides. When chicken is almost fully cooked, add in poblano rajas (strips) and corn kernels. Mix to combine. Once everything is heated through, lower burner to medium low and add Mexican Table Cream or Sour Cream and milk. Stir well, cover with lid and let it simmer approximately 10 minutes, stirring occasionally. Add in grated cheese and let it melt into sauce. Remove from burner and enjoy!

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*All music in this video used with rights from Storyblocks:
1:54 "Casa de Fro"
7:21 "Colombian of Latin Music"

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