Chicken with poblano sauce

Chicken with Poblano Sauce

Chicken breasts with a sauce made of poblanos and heavy cream

  • Blender
  • Large Skillet
  • Sauce Pan
  • 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
  1. 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.

  2. 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.

  3. Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.

  4. 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.

Dinner, Game Day, Holiday, Lunch
American, Mexican
Chicken, Poblano

3 thoughts on “Chicken with poblano sauce

  1. Pingback: Jenn's Recipes Made SimpleStuffed Poblanos

  2. Pingback: Jenn's Recipes Made SimpleWhite rice with cilantro and scallions

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