Chicken in creamy poblano sauce

Season the chicken on both sides with all-purpose seasoning and a little salt; set aside.

Roast five poblanos all over, seal them in a plastic bag and rest about 15 minutes.

Peel the poblanos and remove stems and seeds. Put three in the blender cup; cut the other two into long strips, then smaller strips (rajas).

Add garlic, a quarter small white onion, cilantro, serranos, cream cheese, chicken bouillon, black pepper, crema mexicana and chicken broth to the blender and blend smooth.

Heat oil in a pan over medium-high heat; sear the chicken 4 minutes per side, in batches, and remove.

Saute the mushrooms with the rest of the onion for 5 minutes.

Add the poblano strips and the sweet corn and cook a couple of minutes.

Return the chicken and its juices, cover with the poblano sauce and bring to a simmer; taste for salt.

Reduce heat to lowest, cover and cook about 15 minutes until the chicken is fully cooked.

Serve with white rice, topped with a little queso fresco, with tostadas or tortillas.