This is Tom's new favorite dish. Rajas (strips of peppers) con crema is a popular dish here, and I added chicken to make it a bit more substantial. This is a very simple recipe, and the quantities aren't exact.
1/2 chicken cooked and shredded (rotisserie is fine here, though I usually boil bone-in chicken breasts)
3-4 poblano peppers seeded, and cut into small strips (I usually cut in half and slice crossways)
1/2 onion diced
1 c water
8 oz sour cream
Sweat peppers and onion in covered pan for 10 minutes or until soft. Add shredded chicken and 1c. water. Cover and simmer until water is absorbed, about 10 minutes. Remove from heat and sir through sour cream. Serve with refried beans, guacamole and tortillas.
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