Rajas are roasted poblano strips—smoky, mildly spicy, and deeply green. Here they mingle with chicken and Mexican crema into a rich, velvety filling that's pure comfort food from Puebla. It's creamy without being heavy, with that perfect balance of smoke and tang.←Back to Taco Base Recipes
1.5 lb boneless skinless chicken thighs, cut into strips
3 pepper poblano peppers, roasted, peeled, seeded, and sliced into strips
1.5 tbsp avocado oil
1 cup white onion, thinly sliced
3 clove garlic, minced
0.5 cup Mexican crema
3 tbsp chicken broth or water
1 tsp cornstarch
1 tsp kosher salt
0.5 tsp freshly ground black pepper
Season chicken with half the salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and sear 6–8 minutes to 165°F/74°C. Remove and set aside—don't worry, it's coming back.
In the same skillet, add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Add poblano strips and remaining salt, cook 1 minute to wake up those smoky flavors.
Whisk together crema, broth, and cornstarch until smooth. Pour into skillet and bring to a gentle simmer, stirring constantly. The sauce should thicken in 1–2 minutes to coat a spoon—cornstarch works fast, so don't blink.
Return chicken to the pan and toss to coat. Cook 1 minute until everything is heated through and the sauce clings like it means it. It should look creamy and glossy, not runny.
Taste and adjust salt. The poblanos should still have some texture and smoky bite—this isn't baby food.
Mild by default with gentle poblano warmth. For more heat, leave some seeds in the poblanos or add a diced jalapeño with the onions.
Chef's Notes
Roast poblanos directly over a gas flame, under the broiler, or on a grill until blackened all over (5–7 minutes). Steam in a covered bowl 10 minutes, then peel off the skin—it should slip right off. Mexican crema is thinner and tangier than sour cream; find it in Latin markets. If you can't find it, thin sour cream with 1–2 tbsp milk and add a squeeze of lime. This dish is excellent with a handful of Oaxaca cheese or queso fresco stirred in at the end for extra richness.
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