Creamy Poblano Chicken (Pollo con Crema)

Name: Bat Cave Road Farm
Address: 4132 Bat Cave Road, Old Fort, NC, 28762, US
Telephone: +18282165488
Price range: $

from the kitchen of Zac Malin

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Ingredients

This means we have it fresh at our farm stand — tap to shop.

1.5 lb Chicken Breasts (boneless, skinles, cut into bite-sized strips)
1 ¾ tbsp Vegetable Oil
1 ¾ tbsp Unsalted Butter
1 ¾ ea Yellow Onion (thinly sliced into half-moons)
2 ¾ ea Poblano Peppers (roasted, peeled, seeded, and cut into thin strips (rajas))
1 ¾ c Sweet Corn (fresh or frozen)
2 ¾ clove Garlic Cloves (minced)
1 ¾ c Mexican Crema (Or heavy cream)
0.5 c Chicken Broth
0.5 tsp Cumin
0.5 tsp Dried Oregano
1 ¾ pinch Salt (Add additional to taste)
1 ¾ pinch Black Pepper (Add additional to taste)
0.5 c Cotija Cheese (Optional: or shredded Queso Oaxaca for melting on top)

Sear the Chicken: Season the chicken strips with salt, pepper, and cumin. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until golden brown on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté Aromatics: Lower the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Add Peppers and Corn: Toss the roasted poblano strips (rajas) and the sweet corn kernels into the skillet with the onions. Cook for 2–3 minutes to heat them through and let the flavors mingle.
Build the Cream Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and let it simmer for 2 minutes to reduce slightly. Lower the heat to medium-low and stir in the Mexican crema and Mexican oregano. Bring the mixture to a very gentle simmer (do not let it boil, or the cream may separate).
Simmer and Finish: Return the cooked chicken and any accumulated juices back into the skillet. Stir well to coat the chicken in the cream sauce. Simmer gently for 4–5 minutes until the sauce thickens and the chicken is hot.
Serve: Taste and adjust seasoning with salt and pepper. If using cheese, sprinkle it over the top, cover the skillet with a lid for 1-2 minutes until melted, and serve hot.