Chicken Breast with Poblano Peppers and Cream

Steps

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1. 1
   Roast the poblano peppers over an open flame until the skin blisters and chars, allowing them to soften.
   ≈0:35
2. 2
   Cut the chicken breast in half lengthwise, then slice into thin strips, using a separate cutting board and knife to maintain food safety.
   ≈0:55
3. 3
   Halve the onion lengthwise and slice thinly; slice the serrano peppers into thin rounds; cut the tomatoes into chunks.
   ≈1:29
4. 4
   Heat oil in a large pot, add the chicken strips, season with salt and black pepper, and brown the meat.
   ≈1:57
5. 5
   Meanwhile, peel the roasted poblano peppers, remove the seeds and stems, and cut into strips or bite-sized pieces.
   ≈2:20
6. 6
   Add the sliced onion, tomato chunks, and corn to the chicken, allowing the tomato to release its juices and everything to cook together.
   ≈3:11
7. 7
   Add the prepared poblano pepper pieces to the pot, stirring to combine with the chicken and vegetables and allowing all flavors to meld.
   ≈3:54
8. 8
   Pour in the cream, stir well to combine, and simmer until the cream is fully incorporated and the dish is heated through.
   ≈4:23
9. 9
   Serve hot with warm tortillas on the side, enjoying this rich and flavorful traditional Mexican dish.
   ≈5:04