Chicken with Poblano Sauce
Chicken breasts with a sauce made of poblanos and heavy cream
Equipment
Blender
Large Skillet
Sauce Pan
Ingredients
- 4-6 boneless skinless chicken breasts
- 1 Poblano Pepper
- ½ Small Yellow onion chopped
- 3 Garlic Cloves minced
- 2 tbsp Vegetable Oil
- ⅓ cup Water
- 1 tbsp. Ancho Chili Powder
- 1 tbsp. Ground Cumin
- 1 tbsp. Ground Coriander
Directions
- Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.
- Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.
- Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.
- Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.
Notes
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