I remember the first time I tried Poblano Chicken like it was yesterday. My first job was at a boarding school, and I was spoiled with delicious hot meal buffets every day. Whenever the chef made the dish, I used to get seconds-even thirds-of just rice and the creamy, spicy green sauce.
If you’ve never cooked with poblanos before, it’s a mild, Mexican chili pepper. They come in red and green, with the latter being unripe and less spicy. The reason why green poblanos are used is because the dish isn’t supposed to be extremely hot. All you want is a decent amount of heat to compliment the rest of the sauce, not overpower it.
Give this simple recipe a try – your taste buds surely won’t be disappointed!
Cooking Time: 30 minutes
Serving Size: 4
4 Boneless thinly sliced chicken breasts
2 lg Poblano peppers
1 sm Onion (diced)
5 Garlic cloves (minced)
2/3 c. Heavy cream
Salt and pepper
Steps for sauce
1. Roast the poblano peppers. You can opt to roast them over a gas stove burner, but I find that somewhat difficult. An easier way I discovered is to broil them in a conventional oven. Turn them every few minutes until the skin is browned.
2. Remove the peppers from the heat source, wrap in paper towels, and steam for 5 minutes.
3. Using the paper towels, rub/peel the skin off, and coarsely chop.
4. Heat 2 tablespoons of canola oil over high heat. Once hot, saute the diced onion and minced garlic until soft.
5. Add the chopped peppers and saute for another minute.
6. Lower the heat to medium and incorporate the heavy cream. Season with salt and pepper to taste and remove the creamy mixture from the heat source. Let cool for 5 minutes.
7. Blend the mixture and you’re done!
Steps for chicken
1. In a large pan, heat a few teaspoons of canola oil over medium-high heat.
2. Season the chicken breasts with salt and pepper, and place them in the pan. Flip after 3 minutes.
3. Lower the heat to medium-low and let cook for another 5 minutes.
4. Flip again once more and cook for another few minutes until juices run clear.
My tip would be to begin cooking the chicken breasts while you’re in the process of making the sauce since there’s so much downtime in between steps. Also, I love serving it with rice, but pasta would be a lovely accompaniment as well.
Enjoy, and as always – stay hungry!