Chicken with Creamy Poblano Sauce
We love poblano peppers so much and I use them in so many dishes like Rajas con Pollo, vegetable Rajas, or stuff them like famous Chile rellenos, Chiles en Nogada, and etc. Another great idea for an easy, quick, but delicious recipe is Chicken with creamy poblano sauce. You can use chicken breast or legs for this dish. This time I cooked 2 boneless chicken breasts with the skin on and 1 chicken leg. All of the meat came out so juicy, tender, and delicious!
This chicken with the creamy poblano sauce is so good with rice: I usually cook the rice in an instaPot, and the rice is always turn on so good, also I added to the rice in the instaPot some chicken bullion, onion, carrots, garlic, salt, and pepper. Serve with chicken and poblano sauce on top, then decorate with fried corn kernels.
Chicken with Creamy Poblano Sauce Recipe
By Published: October 11, 2019
- Yield: 4 Servings
We love poblano peppers so much and I use them in so many dishes like Rajas con Pollo, vegetable Rajas, or stuff them like famous …
Ingredients
- 3 big poblano peppers
- 2 cloves of garlic
- 1 small onion
- 3/4 cup corn kernels unfrozen
- 4 pieces of chicken breast or legs
- canola oil
- ~2 cups of hot chicken bullion or hot water
- 1 cuo of heavy whipping cream
- 3/4 cup of milk
- 1 tbsp of butter
- salt and pepper to taste
Instructions
- Fry the peppers on an open fire until the peel begins to burn from all sides. You can also fry them on a dry frying pan under a lid, turning the peppers on all sides, or in the oven on a baking sheet. Put the peppers in a plastic bag. I usually put them in a deep bowl and cover with a lid. Cool for about 30 minutes, then clean with a knife. Also, remove the seeds.
- Slice the onion in 3-4 parts, and peel the garlic. Heat the frying pan, and roast the sliced onion and peeled garlic together on a dry pan until black spots form on both sides, cool.
- Use the same dry frying pan and roast unfrozen corn kernels (don’t over roast!).
- Season the chicken with salt and pepper. Heat canola oil in a large frying pan, fry the chicken pieces for 2-3 min each side, add hot bullion or water, then lower the heat and simmer under a lid until the chicken is cooked, around 15-20 min depending on the thickness of the chicken. Don’t overcook it, however, since you will cook the chicken more for 5-8 min with the poblano sauce in the end. Place the chicken on a plate, cover with a lid, and save the chicken bullion from the pan for the poblano sauce.
- Place the poblano peppers, roasted onion, garlic, heavy cream, milk, and chicken bouillon (~1/3 cup) from the pan in a blender, and beat up until a creamy consistency (don’t over mix it).
- In the same frying pan from the chicken, melt the butter, then pour the creamy poblano sauce and simmer on low heat for about 5 min. After, add the chicken in the sauce and cook on low heat for another 5-8 min. Turn off the heat, cover with lid until ready to serve.
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