RECIPE: Chipotle Chicken with Rajas (sautéed poblano peppers and onions)

Rajas is a traditional side dish in Mexico. Roasted pobalo peppers with crema and onions – a surprising sweet and spicy treat. Paired with chipotle seasoned chicken you have a great Mexican feast!

Ingredients for one person

1 poblano pepper, roasted and sliced

1/2 white or sweet onion, sliced

1 clove garlic, chopped

1/4 tsp. dried oregano

1 tbsp. Mexican crema or crème fraiche

1/2 tbsp. olive oil

2 boneless chicken thighs

1 tsp. chipotle powder

1 pinch sugar

1 tsp. lime juice

1 tbsp. olive oil.

Corn tortillas to serve

Kitchen equipment needed:

Skillet

Bowl for marinating chicken

Tongs

Zip lock bag

Wine pairing suggestion:

Think lager beer, Corona, or perhaps a margarita.

Preparation/ roasting of poblono/ Cooking Instructions

If you have a gas stove hold the poblano with your tongs over the fire/ or rest on top of the element, until it is blistered black on the outside. Turn to roast all sides.

If you have an electric stove, place the poblano under the broiler, turning until it is blistered black on the outside.

Put the poblano in the zip lock bag for 10 minutes.

Season the chicken with the chipotle powder and sugar and squeeze the lime juice over and set aside.

Slice the chicken and chop the garlic.

Place the skillet over medium-low heat and add the olive oil. Cook the chicken for 4-5 minutes on each side.

Take the chicken out and set aside.

With the poblano in the bag, rub the pepper with your hands to remove the skin. It should come off easy. Take the pepper out and rinse under running water to remove the rest of the skin.

Slice into 1/4 inch strips.

Clean the skillet. Add the olive oil for the rajas to the skillet, over medium heat. Add the onion. Sautee for 2 minutes, until the onion is soft. Add the garlic, poblano, oregano and crema and cook for about 2-3 minutes.

Serve with the chicken.