Pollo con rajas y crema

Method

1. 1 Grill poblano peppers over a flame until the skin is slightly charred, then cover in a sealed bag for 10 minutes. Peel, remove seeds, and slice into strips.
2. 2 Cut the chicken breast into bite-sized pieces, season with salt, then pan-fry with unsalted butter for 5 minutes until golden brown.
3. 3 Sauté the thinly sliced onions for 3 minutes, then add the shredded poblano peppers and stir well.
4. 4 Reduce the heat to low, add the sour cream and stir gently for 5 minutes until the sauce thickens, avoiding vigorous boiling.
5. 5 Sprinkle with grated cheese, cover and let it melt for 2 minutes, then serve with white rice.