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.

RECIPE: Creamy Poblano Pepper Strips (Rajas)

Total Time: 45 min
Prep: 10 min
Inactive: 10 min
Cook: 25 min
Yield: 4 to 6 servings (or 2 cups)

Difficulty Level: Easy

 
Ingredients:

6 fresh poblano chiles

3 tablespoons vegetable oil

1 medium white onion, thinly sliced

2 ears corn, kernels removed

1/4 cup heavy cream

1/4 cup Mexican crema or creme fraiche

1/2 cup, shredded Monterrey jack cheese

Kosher salt and fresh ground black pepper

Directions:

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. 

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. 

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

TIPS: Poblano Peppers

1)  Short Term Poblano Pepper Storage:

Place the fresh peppers into a brown paper bag and store in the crisper section of the refrigerator. Poblano peppers will hold their flavor and quality for 1 week.

2)  Long Term Poblano Pepper Storage 

Poblano peppers freeze quite well. Poblano peppers will keep their best quality for 6 to 8 months if stored in an airtight container or heavy-duty freezer bag and frozen at 0 degrees F.  There are various ways to do this:

 

- Spread out the individual raw peppers on a baking sheet, freeze them solid, then transfer the individually frozen peppers to a freezer container, OR

- Slice or chop the raw peppers; blanch, cut in half, de-seed, then freeze, OR

 

- Roast the Poblano peppers, leaving the skin on, then freeze, OR

-  Peel the Poblano peppers to improve the texture by removing the waxy skin, then roast, then freeze.