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Chicken with poblano sauce

Chicken with Poblano Sauce

Jenn’s Recipes Made Easy!
Chicken breasts with a sauce made of poblanos and heavy cream
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Mexican

Equipment

Blender
Large Skillet
Sauce Pan

Ingredients
  

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.
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Spicy Chicken, Kimchi, and Tofu soup

Spicy Chicken, Kimchi and Tofu Soup

Jenn’s Recipes Made Easy!
Spicy Aisian Chicken Soup with tofu and kimchi
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine Asian

Equipment

Dutch Oven

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 4 cups Chicken Broth/Stock
  • 1 tbsp. Garlic Cloves minced
  • 2 tsp. Ginger peeled and minced
  • 4 Anchovies minced
  • 2 16 oz Kimchi (spicy) Drained (save ½ cup liquid)
  • 1 lb. Silken Tofu
  • 3 Green Onions white and light green parts only
  • 4 cups Water
  • ¼ tsp. Salt and Pepper
  • Salsa Diablo to taste
  • ¼ cup Cilantro chopped
  • ¼ Small Yellow onion Diced

Directions
 

  • Heat Dutch Oven to medium-high, bring broth, water, chicken, garlic, ginger, anchovies and salt to a boil.
  • Reduce heat and simmer until chicken is cooked through. About 15-20 minutes. Remove chicken and set aside to cool, then shred.
  • Meanwhile, Add kimchi and reserved kimchi liquid to pot of broth and add shredded chicken, turn to low heat. Slowly add in spoonfuls of the tofu to the pot, be careful not to break it apart.
  • Gently stir pot to submerge the tofu and chicken, bring to a gentel simmer and cook for 5-10 minutes to warm tofu through. Serve with cilantro, oinions and green oinions.Top with Salsa diablo and tortillas.
Tried this recipe?Let us know how it was!