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 or 4 small
- 3 slices white onion, about 1/2 of a small onion
- 1 large garlic clove, peeled
- 1 pound chicken breast, 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
Step 1 –Preheat the broiler on high.
Step 2 –Cover a baking sheet with aluminum foil.
Step 3 –Place the poblano peppers, onion, and garlic clove on the prepared baking sheet.
Step 4 –Broil the veggies until charred, about 2 minutes per side.
Step 5 –Remove the veggies from the oven and lightly wrap them in aluminum foil for about 5 minutes.
Step 6 –Season the chicken breast with salt and pepper.
Step 7 –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. Don’t worry if they aren’t completely done yet, they will finish cooking in the sauce.
Step 8 –Transfer the chicken to a plate and keep warm.
Step 9 –Clean the peppers by removing the charred skins.
Step 10 –Open the peppers by making a slit from the top to the bottom and remove the seeds and veins. Reserve 1/2 of one of the peppers, cutting the reserved piece into strips.
Step 11 –Place the remaining peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until a creamy sauce forms.
Step 12 –Melt the butter in the same frying pan you used to brown the chicken. Add the sauce and gently simmer on medium heat for 5 minutes.
Step 13 –Add the chicken and cook until the chicken reaches 165 degrees F internally, about 5-6 minutes. Make sure to keep the heat low so the sauce doesn’t curdle.
Step 14 –Serve with the reserved pepper slices and corn kernels.
