Cook the chicken breast until fully cooked and easy to shred.

While the chicken is cooking, roast the poblano peppers directly over an open flame until the skin is charred. Place them in a plastic bag and let them steam for 5 minutes.

Once the chicken is shredded and the peppers are ready, peel and clean the peppers, then cut them into strips. Set aside with the shredded chicken.

In a skillet, sauté the onion in oil until it becomes almost translucent.

Add the soy sauce (Maggi seasoning) to the onions and stir well until evenly colored.

In the same skillet, add the shredded chicken and poblano strips along with the butter. If you like, add more soy sauce and salt to taste.

Stir everything together for about 8 minutes, then add the sour cream and mix well until fully combined.

Your delicious and nutritious dish is ready to serve.