Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Chicken Poblano
author
Maricruz Avalos Flores
4
servings
Chicken poblano is a dish made with roasted poblano peppers, onions, and cream. It's a great addition to your weeknight dinner routine, can be prepared in a single pan, and is ready in under an hour!
prep
15
minutes
minutes
cook
30
minutes
minutes
total
45
minutes
minutes
PRINT
PIN
Ingredients
▢
2
large
chicken breasts
(cut into half to make 4 cutlets)
▢
4
large
poblano peppers
▢
1
large
onion
(finely sliced)
▢
1
cup
Mexican crema
(or sour cream)
▢
1
cup
chicken stock
▢
1
small bunch cilantro
▢
1
garlic clove
(peeled)
▢
2
Tbsp
olive oil
(divided)
▢
2
Tbsp
butter
(divided)
▢
salt & pepper
(to taste)
Instructions
Heat a cast-iron skillet or a gridle and roast the peppers until the skin is wrinkled and blackened on all sides.
Wrap them in aluminium foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh.
Remove the stem from the peppers, cut them lenghtwise and remove all seeds. Then cut the peppers into strips.
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat.
Add the onion and and sauté for 2-3 minutes or until it starts to soften.
Stir in the poblano strips, season with salt, and cook until onions are slightly brown. Remove the mixture from the pan.
Add half of the peppers and onions mixture to a blender along with garlic, cilantro, chicken stock, and cream.
Blend until you'll have a smooth and creamy sauce. Set aside.
Generously season the chicken cutlets with with salt and pepper.
Wipe the pan where you cooked onions and peppers with paper towels, then heat heat the remaining oil and butter over medium-high heat.
Cook the chicken until cooked through and lightly golden on the outside (about 8 minutes each side, depending on the thickness of your chicken).
Reduce heat to low and add the creamy poblano sauce. Season with salt and allow to simmer for 2-3 minutes while stirring occasionally.
Stir in the remaining poblano and onions mixture, adjust seasonings and serve.
Notes
Once you’ve added all the ingredients, simmer it for under 5 minutes max so that your chicken doesn’t become too dry.
Some variations of this recipe may include diced jalapeños (to make it spicier), corn, and melty cheese.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and up to 2 months in the freezer.
Nutrition Information
Serving:
1
serving
|
Calories:
404
kcal
|
Carbohydrates:
16
g
|
Protein:
29
g
|
Fat:
26
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
119
mg
|
Sodium:
1026
mg
|
Potassium:
821
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1149
IU
|
Vitamin C:
136
mg
|
Calcium:
132
mg
|
Iron:
1
mg
rate this recipe
Scroll down and leave a comment with stars!