Cook the chicken breast, shred it, and set aside.

In a deep skillet, add the onion and olive oil. Cook until the onion is slightly translucent, then add the soy seasoning sauce and salt to taste when the onion is almost ready.

Roast the poblano peppers directly over the stove flame. Place them in a container for a while, then peel them as cleanly as possible. This step can take some time! Finally, cut the peppers into strips and set aside.

Combine everything in the skillet. Add the butter and crema, mix well, and cook for 5 minutes, stirring often to prevent sticking. Done!

Tips for speeding up the process of preparing the poblano peppers would be really helpful!