Chicken with Creamy Poblano Sauce
This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous “Chiles Rellenos,” the stuffed peppers, or for rajas con crema, Poblano strips with cream.
You will be surprised by the mild taste of this sauce, I know some of you will think that Poblano peppers sometimes could be spicy, but with the mix of cream and milk, all that spiciness goes away.
Most of the time you’ll find this dish cooked with bone-in chicken pieces, for this method you cook the chicken in water, with onion, garlic, and some herbs. Today, thinking that not everyone has a lot of time to prepare dinner, myself included, I’m sharing this recipe with the boneless chicken breast.
Of course, you can make this recipe using bone-in chicken pieces and cook it the way I mentioned above. Pork chops will also be a divine option. If you like this salsa, it can also be a good choice for a dip if you add cream cheese.
By the way, this is more of a contemporary recipe that a traditional one.
Chicken with Creamy Poblano Sauce
DIRECTIONS:
- Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. (Please check the ingredients list below)
- Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
- Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
- Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. Remove from the frying pan, place on a plate and cover with aluminum foil.
- Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins.
- Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
- Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.
CHICKEN WITH CREAMY POBLANO SAUCE
Ingredients
- 1 Lb. of chicken breast cut into 4 4 oz. pieces
- Salt & pepper to season the chicken
- 2 Tablespoons vegetable oil
- 3 Large Poblano peppers or 4 Small
- 3 Slices of white onion about ½ of a small onion
- 1 Large garlic clove peeled
- 1 Cup of heavy cream
- ¾ Cup milk 2% or whole
- 1 Tablespoon chicken bouillon powder
- 1 Tablespoons of butter
- Salt and pepper to taste.
- ½ cup of corn kernels optional I used the ones that sell frozen and thawed them
Instructions
- Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
- Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
- Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
- Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
- Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
- Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
- Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.
OPTIONAL:
- If using the corn kernels, you have two options, either add them to the cream to cook or if you want a roasting flavor, place in the same baking pan you used to roast the peppers and roast under the broiler for 2 minutes, turning once. Roasting the corn gives the dish a contrast of flavors and texture. To serve, garnish chicken with the pepper strips that you reserve and the corn kernels.
Notes
- This sauce will render a very mild cream if you want to add some spiciness, roast one jalapeno pepper along with the rest of the peppers.
- I’m showing the oven roasting method, but if you have a gas stove, you can place the peppers directly over the flame to roast, and roast the garlic and onion on a griddle.
Nutrition
If you enjoyed this Chicken with Creamy Poblano Sauce recipe, visit this Pasta with Poblano Sauce or Creamy Poblano Potatoes.
For recipes in Spanish visit our website: México en mi Cocina.
Fabiola Rodriguez
Hola, Mely!
I have included several of your recipes and linked back to your site in my latest post, a Day of the Dead recipe roundup. I hope you can take a look. 🙂
-Fabiola
mmartinez
Hola, Fabiola,
Muchas gracias por incluirnos, un abrazo.
Jayne
Mely,
Have just found your amazing blog. I look forward to making real tortillas finally. What is the best corn to use for making hasa? Is it possible to treat maize with lime or must it be the whole kernel? Bless you.
mmartinez
Hello Jayne,
You can find all the information to make your own corn masa on the following link: Corn Masa
Thank you for stopping by, come back soon!
Peter Nash
OMG! I love this recipe. I followed the recipe to a “T”. Thank you for sharing!
Kristi
When I saw the words “creamy” and “poblano” together, I knew I had to make this dish. I made this for my family tonight, and it was delicious! Everyone loved it. Thank you so much!
Janis Jasso
Hello,
I’ve never made tamales before and want to know if I can cook tamales in a slow cooker or the oven? How long and what temp do u recommend?
Thank you
Janis
mmartinez
Hello Janis,
If you want to cook the Tamales in a slow cooker it will take about 4-5 hours in a low setting. You can also bake them, usually, you place them in a baking tray and bake about 1- 1/12 hour at 350 degrees. But that will depend on the size of the tamales.
Amy Chairez
Hi! So, I have a question I put the ingredients into the blender as the directions stated but as soon as I started blending the sauce i got all these droplets, or puntitos blancos. I believe the sauce curdled 🙁 What did I do wrong?
mmartinez
Hello Amy,
I’m not sure what blender you are using, but if you over mix it for sure will curdle.
Lilian
Hello! I made this and found it to be very easy and authentic. I did take out the garlic after four minutes of roasting, the onions after 10 and I left the poblanos roast until the skins were black and then I let them steam in a Tupperware. I used some half and half for the dairy portion. This was a delicious meal and my husband and I were both impressed! Thanks for the recipe!
mmartinez
Hello Lilian,
Thank you for sharing these helpful tips about the way you cooked the recipe for Chicken with Creamy Poblano Sauce. I’m so glad to know you and your husband like it.
Beth
Hi! Could I use cubanelles if I can’t find pablanos?
Mely Martínez
Hello Beth,
Of course, you can use what you can find in your area. The flavor won’t be the same but it can work. Enjoy it!