Chicken Tacos with Rojas Poblanos
Description
🌮 Taco Tuesday? Don’t even stress — I’ve got you covered! 🙌
These chicken tacos with rajas poblanos are smoky, creamy, and packed with flavor. Tender chicken, charred poblano strips, onions, and just the right kick of spice — all wrapped up in warm tortillas.
It’s comfort food with a little flair, and it comes together fast!
So go ahead and pencil in Taco Tuesday — dinner’s basically done. 💃🌶️
#TacoTuesday #ChickenTacos #RajasPoblanos #EasyDinner #HomemadeTacos #WeeknightDinner #FoodieVibes
Ingredients
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 ½ teaspoons onion powder
1 ½ teaspoons granulated garlic
1 ½ teaspoons Adobo powder
1 ½ teaspoons chipotle chile powder
Kosher salt and black pepper
2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
4 poblano peppers
2 jalapeno peppers
Butter and olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 package sazon seasoning
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon ancho chili powder
½ teaspoon smoked paprika
½ teaspoon oregano
½ cup heavy cream
2 cups Oaxaca cheese, shredded
12 corn or flour tortillas, warmed
Pico de gallo, of choice
Sour cream, for serving
Avocado, sliced
Cilantro, chopped for serving
Instructions
Whisk together the smoked paprika, brown sugar, onion powder, granulated garlic, Adobo powder, chipotle chile powder, salt and pepper; and set aside. Put the chicken thighs in a bowl and pour the olive oil over them, turning to coat. Sprinkle the seasoning mix over the chicken thighs and rub it all over them, turning them as you go, to coat them thoroughly. Set aside, until ready to grill.
Roast the peppers over your stove top flame or in the oven (at 350F for about 15 minutes, rotating often) until the skins char and blister up, about 10 minutes. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins.
Meanwhile, preheat a grill to medium-high heat. Grill the chicken until nicely browned and cooked through, turning occasionally to get a nice char. About 10-15 minutes total. Cover with foil and let rest while you finish the rojas poblanos.
Peel the charred skin from the roasted peppers, then remove the stems and seeds. Slice the peppers into strips about ¼ inch thick.
Heat the butter and olive oil in a large pan and add the onion and sliced peppers and saute until softened and the onion begins to turn translucent. Add the garlic, sazon, salt, cumin, chili powder, smoked paprika, and oregano and work the seasonings into the vegetables. Continue sauteing over medium heat until the onions and peppers are soft and beginning to caramelize.
Pour in the heavy cream and the Oaxaca cheese and cook until the cheese melts and everything combines.
Cut the chicken into slices. Warm the tortillas and serve with your toppings of choice above.
