Creamy Chicken Poblano

Photo from Mari Cruz
Avalos.com

I absolutely love Mexican food, yet somehow I become the most predictable person alive whenever I sit down at a Mexican restaurant. I order the same things over and over. I’ve seen this dish on menus plenty of times, but I’ve never been brave enough to order it. There’s always that little voice thinking, What if I spend money on it and hate it?

Apparently, I’m much more adventurous when my own kitchen and grocery budget are involved.

Y’all… I will absolutely be ordering this at a restaurant now.

This recipe is a little more hands-on than most of the things I make. And by “hands-on,” I mostly mean you have to char the peppers. Do not skip this step. Seriously.

I spent a semester living in Mexico and learned to cook from my exchange mom, so I feel pretty strongly about this. There’s a whole category of vegetables—tomatoes, onions, garlic, peppers, and others—that are commonly charred before they go into sauces. That smoky, roasted flavor is part of what makes the finished dish so good.

So no, I’m not going to tell you to skip the charring. I can’t do that to you. 😂

Once the peppers are properly roasted, though, the rest comes together pretty easily. The extra few minutes of work are absolutely worth it. 

Creamy Chicken Poblano

Recipe from Maricruzavalos.com

Serves 4

• 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)

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 aluminum foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh. [Jenn Notes: You can use a dull butter knife to scrape along the outside to remove the flesh. I used my hands but realized a knife would be easier.]

Remove the stem from the peppers, cut them lengthwise 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.