질문하기
Succulent chicken strips cooked with roasted poblano pepper strips and cream, creating a comforting high protein Mexican classic. A satisfying family dinner that brings authentic flavor to the table.
Roast the poblano peppers directly over a gas flame or under a broiler, turning until the skins are blistered and blackened on all sides, about 7 minutes. Place in a bowl and cover with plastic wrap to steam for 5 minutes.
While the peppers steam, slice the chicken breast into thin strips and season evenly with half the salt, black pepper, and garlic powder.
Peel the charred skin off the poblano peppers, remove seeds and stems, then cut them into 1/4-inch strips.
Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering. Sauté the chicken strips in a single layer for 3–4 minutes without overcrowding, turning once; remove and set aside.
Add remaining oil to the skillet. Sauté sliced onion until translucent, about 4 minutes, reducing heat to medium if browning occurs.
Return chicken and poblano strips to the skillet with the onions. Stir gently until everything is well combined.
Pour in the heavy cream. Reduce heat to low, simmer uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with warm tortillas or rice.
