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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. I hope you enjoy this delicious recipe.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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
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.
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.
- 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.
Serving: 4oz | Calories: 484kcal | Carbohydrates: 13g | Protein: 28g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 165mg | Sodium: 1121mg | Potassium: 725mg | Fiber: 2g | Sugar: 5g | Vitamin A: 27.4% | Vitamin C: 90.7% | Calcium: 10.6% | Iron: 4.6%