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1
Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.
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2
Place in bowl, cover with a kitchen towel and let cool until handleable.
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3
Turn on (or adjust) the oven to its lowest setting.
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4
Heat 1 tablespoon of the oil in a very large (12-inch) skillet over medium-high.
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5
Add the onion and cook, stirring frequently, until golden but still crunchy, 4 to 5 minutes.
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6
Scoop into a heatproof serving bowl, leaving as much oil as possible in the skillet, and slide into the oven.
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7
Set the skillet aside.
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8
Rub the blackened skin off the chiles and pull out the stems and seed pods.
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9
Rinse the chiles to remove bits of skin and seeds.
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10
Cut into 1/4-inch strips and stir into the onions.
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11
Taste and season with salt, usually a generous 1 teaspoon.
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12
Return to the oven.
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13
Sprinkle both sides of the chicken breasts generously with salt and pepper.
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14
Return the skillet to medium heat.
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15
Add the remaining 1 tablespoon of oil.
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16
When the oil is hot, lay in the chicken breasts.
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17
Brown on one side, about 5 minutes, then flip and finish cooking on the other side, about 4 minutes more.
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18
When the meat is done, add the lime juice and garlic to the skillet.
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19
Turn the chicken in the lime mixture for a minute or so, until the juice has reduced to a glaze and coats the chicken.
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20
Cut the chicken breasts into 1/4-inch strips and toss with the onion-poblano mixture.
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21
Taste and season with additional salt if you think necessary.
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22
Serve with the warm tortillas and salsa, guacamole or hot sauce for making soft tacos.
