Recipe Background
Chicken with Creamy Poblano Sauce is an authentic Mexican dish that will make you rethink your typical taco night. The golden-brown chicken nestles into the creamy, savory sauce infused with the bright, sweet, and slightly spicy flavor of poblano peppers. It practically beckons you to sit down and enjoy it in full. Chicken with Creamy Poblano Sauce needs just over half an hour to make, and results in a meaty and magnificent main course!
Chicken with Creamy Poblano Sauce is an authentic Mexican dish that will make you rethink your typical taco night. The golden-brown chicken nestles into the creamy, savory sauce infused with the bright, sweet, and slightly spicy flavor of poblano peppers. It practically beckons you to sit down and enjoy it in full. Chicken with Creamy Poblano Sauce needs just over half an hour to make, and results in a meaty and magnificent main course!
Ingredients
- 3 large poblano peppers
- 3 slices white onion
- 1 large clove garlic
- 1 pound chicken breasts cut into 4 (4-ounce) pieces
- salt to taste
- pepper to taste
- 2 tablespoons vegetable oil
- 1 cup heavy cream
- 3/4 cup milk 2% or whole
- 1 tablespoon chicken bouillon powder
- 1 tablespoon butter
- 1/2 cup corn kernels optional
Directions
- Preheat the broiler on high.
- Cover a baking sheet with aluminum foil.
- Place the poblano peppers, the onions, and the garlic on the prepared baking sheet.
- Broil the veggies until charred, about 2 minutes per side.
- Remove the veggies from the oven and lightly wrap them in aluminum foil for about 5 minutes.
- Season the chicken breasts with the salt and the pepper.
- Heat the oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the chicken and cook until browned, about 3-4 minutes per side. They will not be fully cooked.
- Transfer the chicken breasts to a plate and keep them warm.
- Clean the poblano peppers by removing the charred skins.
- Make a slit from the top to the bottom of each pepper and remove the seeds and veins. Reserve 1/2 of one of the peppers, cutting the reserved piece into strips.
- Place the remaining peppers, the white onions, the garlic, the heavy cream, the milk, and the chicken bouillon in a blender. Process until a creamy sauce forms.
- Melt the butter in the same frying pan used for the chicken. Add the cream sauce and gently simmer on medium heat for 5 minutes.
- Add the chicken breasts and cook until they reach 165 degrees F internally, about 5-6 minutes. Make sure to keep the heat low so the sauce doesn't curdle.
- Serve with the reserved pepper slices and the corn kernels.
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