Chicken Poblanos Rojas

 5 fresh poblano peppers 

4 boneless, skinless chicken breasts seasoned and cooked to your liking. 

4 tablespoons canola oil, divided

1 medium white onion, thinly sliced

1 cup heavy cream

1/4 cup Mexican crema or part sour cream, part creme fraiche

1 1/2 teaspoons chicken stock **Better than Bouillon**

salt and pepper

Note:  For more spicyness-add hot Rotel and some pepper jac cheese.

Directions

Char the poblano peppers 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 10 minutes.

While peppers are cooling, coat the pan with 2 tablespoons oil and warm a large skillet on medium heat, add the chicken breasts and cook on each side until golden brown, about 5 minutes per side. Remove from the pan.

Add the other two tablespoons of oil over medium heat. When the oil is hot, add the onion and cook until softened, about 5 minutes. 

Peel and seed the peppers. Cut the peppers into 1/2-inch strips (a.k.a rajas) and add them to the onion and corn mixture and cook until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema, (or combination of creme fraiche and sour cream), add back the chicken, and cook until just bubbling, about for 8 minutes. Season with salt and pepper, to taste.