Chicken with Rajas
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.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Chicken
- Poultry
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Mixing bowl
- Plastic wrap
- Spoon
- Paper towel
- Chef's knife
- Cutting board
- Nonstick skillet
- Plate
- Spatula
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
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