A Traditional Dish with a Modern Twist
Rajas poblanas con pollo is an iconic dish of Mexican cuisine that stands out for its balance of mild, smoky and slightly spicy flavors. This creamy stew, featuring poblano peppers and chicken, is a versatile recipe that can be enjoyed with tortillas, rice or as a filling for tacos and quesadillas.
From a technical standpoint, this dish combines essential techniques such as roasting and peeling chiles, reducing creamy sauces, and proper heat management to achieve a silky texture and a perfect balance of flavors.
History and Origins of the Rajas Poblanas
Rajas poblanas have their origins in Puebla cuisine, where the poblano chile is a fundamental ingredient in many dishes such as chiles en nogada and mole poblano.
This dish is an evolution of traditional recipes that combined chili peppers with cream and cheese, influenced by European culinary techniques during the colonial era.
Key Techniques in Preparation
Roasted and Peeled Poblano Chile
This process enhances the flavor of the chili by providing smoky and mild notes. The charred skin is removed to avoid a rough texture in the stew.
Cooking Chicken for Extra Juiciness
It is recommended to cook it in chicken broth with herbs and garlic so that it absorbs more flavor. For a gourmet touch, it can be sealed beforehand to intensify its flavor.
Creamy Sauce Reduction
The balance between cream, milk and cheese is key to achieving a silky texture. Cooking at low heat allows the flavors to integrate without the cream curdling.
Technical and Exclusive Recipe: Rajas Poblanas with Chicken
Ingredients
Protein and Base
2 whole chicken breasts or 500 g boneless thigh
4 large poblano chiles
1 white onion, julienned
2 cloves garlic, finely chopped
1 cup fresh or canned corn kernels
Creamy Sauce
1 cup sour cream or Mexican cream
1/2 cup whole milk optional to adjust texture
100 g of shredded Oaxaca or Manchego cheese
1 tablespoon butter
1/2 teaspoon ground cumin
Salt and pepper to taste
To Serve
Hot corn tortillas
White or red rice as a side dish
Step by Step Preparation
Roasting and Cleaning Poblano Chiles
Roast poblano chiles directly over the flame of the stove, turning them until the skin is completely black and charred. Place them in a plastic bag or cover them with a damp cloth for 10 minutes to help loosen the skin. Peel the chiles, remove the seeds and cut them into thin strips.
Cooking Chicken
In a pot of hot water, cook the chicken breasts with garlic and salt until cooked through, about 20 minutes. Remove the chicken, let it cool slightly and shred into medium-sized strips.
Base Sofrito
In a large skillet, melt the butter and sauté the onion over medium heat until translucent. Add the garlic and corn kernels, cooking for three more minutes until the ingredients release their aromas.
Integration of Rajas Poblanas and Chicken
Add the poblano strips to the sauce and mix well. Add the shredded chicken and season with salt, pepper and cumin.
Making the Creamy Sauce
Reduce the heat and add the cream along with the milk. Cook on low heat for five minutes, stirring constantly to prevent the cream from curdling. Add the shredded cheese and mix until it melts completely, achieving a creamy and uniform texture.
Serving and Presentation
Serve hot with corn tortillas. For an elegant plating, garnish with fresh cilantro leaves or thin slices of serrano chile for an extra touch of color and flavor.
Tips and Technical Advice
How to Prevent Cream from Splitting
Use good quality sour cream and do not let the mixture boil over high heat. Adding a teaspoon of cornstarch dissolved in milk helps stabilize the texture.
How to Adjust the Level of Hotness
Poblano chile is usually mild, but if you want it spicier, you can add finely chopped serrano chile. For a smokier flavor, you can add chipotle chile in adobo to the cream.
Which Cheese to Choose
Oaxaca cheese for a creamy, elastic texture. Manchego cheese for a more intense flavour. Crumbled panela cheese if you prefer a lighter version.
Sensory Experience and Balance of Flavors
Rajas poblanas with chicken are a perfect combination of textures and flavors. The creaminess of the sauce envelops each ingredient in a silky, comforting layer. The smokiness of the poblano chiles adds depth and a slight spiciness. The sweetness of the corn balances the intensity of the stew, creating a pleasant contrast. The shredded chicken absorbs all the flavors and maintains juiciness, preventing the dish from feeling dry.
Rajas poblanas with chicken are a jewel of Mexican cuisine that combines tradition with key cooking techniques. From roasting the chiles to emulsifying the cream, each step is essential to obtain a perfect stew.
Whether served in tacos, with rice, or in a quesadilla, this recipe offers a comforting, elegant and flavorful dish that captures the essence of Mexican cuisine. Preparing them is an opportunity to explore cooking techniques and highlight Mexico's most representative ingredients.
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