CREAMY POBLANO CHICKEN
If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 20
Steps:
- Slice one poblano pepper into thin strips.
- Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars - you want it black on all sides. If you don't have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic baggie or a bowl covered with plastic wrap and let steam while you sear the chicken. Once they've sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
- While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until cooked through, another 3-4 minutes. Take the chicken out and set aside. Don't worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
- Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.
- While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
Nutrition Facts : ServingSize 1 chicken breast with sauce and rice pilaf, Calories 438 kcal, Carbohydrate 33 g, Protein 7 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 788 mg, Fiber 1 g, Sugar 3 g
CHICKEN IN POBLANO CREAM SAUCE
Poblano chiles are one of my favorite chiles to cook with. When roasted, they give a strong earthy taste to your food. So of course I had to add this recipe to my collection. With the spicy, creamy flavor, this poblano chicken is absolutely one of my favorites. If you have a gas stove, just roast the chiles over open flame, rotating occasionally until charred on all sides.
Provided by mytable_yourtummy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano and serrano chiles onto the prepared baking sheet with cut sides down.
- Broil until the skin of the chiles has blackened and blistered, 5 to 8 minutes. Place blackened chiles into a resealable plastic bag. Let peppers steam and cool while you prepare the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add chicken; cook until golden and juices run clear, 15 to 20 minutes. Season with salt and pepper. Place chicken in the greased baking dish.
- Peel skin off the chiles and discard. Place chiles in a blender with sour cream, water, bouillon, and garlic. Blend very well. Pour the poblano cream over the chicken in the dish. Cover with aluminum foil.
- Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 5.8 g, Cholesterol 89.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 26.6 g, SaturatedFat 8.8 g, Sodium 394.4 mg, Sugar 1.4 g
CHICKEN WITH POBLANO CREAM SAUCE
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g
POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE
Steps:
- For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
- Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
- Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
- Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
- When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.
CHICKEN IN ROASTED POBLANO SAUCE
Feast on this saucy, spicy, slow-simmered chicken breast recipe. Italian dressing, sour cream and chilies are the backbone of our rich poblano sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until breasts are evenly browned on both sides.
- Meanwhile, blend chiles, sour cream and bouillon cube in blender until smooth.
- Add remaining dressing to skillet. Pour chile mixture over chicken; bring to boil. Cover; simmer on medium-low heat 10 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
CHICKEN BREASTS IN POBLANO SAUCE
Steps:
- Preheat the oven to 350℉ (180℃). Melt the butter in a large heavy skillet over medium-high heat. Meanwhile, rinse and dry the chicken breasts with paper toweling. Season both sides of each chicken breast with salt and pepper. When the skillet is hot add the chicken breasts and cook until well browned, about 5 minutes per side. Ideally you will develop a fond in the pan (brown bits) that will help flavor the sauce. Remove the chicken breasts and arrange in a baking dish in a single layer. Add the onion to the skillet and cook for a few minutes. Season with a bit of salt. Add the poblano peppers and cook for about 10 minutes until both the onions and poblano are softened. Remove from heat and transfer to a blender along with the sour cream and milk. You may wish to use less milk for a thicker sauce. Taste and season with salt and pepper as needed. Pour the sauce over the chicken and sprinkle the cheese on top. Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.
Nutrition Facts :
CHICKEN WITH POBLANO SAUCE
An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from.
Provided by lecole54
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
- Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
- To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.
Nutrition Facts : Calories 246.5, Fat 8.3, SaturatedFat 4.3, Cholesterol 90, Sodium 215.4, Carbohydrate 10.1, Fiber 1.5, Sugar 0.1, Protein 32.1
CHICKEN WITH POBLANO PEPPERS AND CREAM
Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich silky cream sauce and smokey sophisticated flavor.
Provided by lowcarbmaven.com
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
- Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
- Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
- Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.
Nutrition Facts : Calories 484 kcal, Carbohydrate 6 g, Protein 20 g, Fat 42 g, Fiber 1 g, ServingSize 1 serving
GRILLED CHICKEN WITH CREAMY POBLANO SAUCE
Creamy poblano sauce over grilled chicken
Provided by Steve
Number Of Ingredients 8
Steps:
- Light your charcoal or gas grill and prepare it for direct grilling over medium-high heat.
- Once the grill is nice and hot, place the poblano peppers over the hottest part of the grill. We want to blister the skin all over. This part is impossible to screw up and I find it strangely therapeutic.
- Once the peppers are blistered all over, transfer them to a bowl and cover with plastic wrap or a towel for about 10 minutes. The steam will continue to work on the skins and make the pepper nice and tender.
- After 10 minutes covered, scrape away the blackened skin and discard.
- Remove the tops and seeds from the roasted poblano peppers and then slice the peppers into 1/4 inch slices.
- Add 2 tablespoons of oil to a pan and heat to medium.
- Cook the onions for around 8 minutes, until soft, then add the garlic and cook for another 2 minutes.
- Add the dried oregano, pepper slices and whipping cream, reducing the heat to medium-low.
- Stir constantly and cook until the whipping cream thickens, around 8 minutes.
- Remove from the heat and carefully transfer the poblano sauce to a food processor or blender. Blend until smooth.
- Now that the roasted poblano cream sauce is done, brush the chicken breasts with a little olive oil and then season with salt and pepper.
- Grill the chicken breasts over medium-high heat until a meat thermometer reads 165 degrees at the thickest point of the breast.
- Serve the chicken with the poblano cream sauce and watch everyone lick the plates.
CHICKEN WITH CREAMY POBLANO SAUCE
This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 35m
Number Of Ingredients 12
Steps:
- Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
- Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
- Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
- Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
- Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
- Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
- Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.
Nutrition Facts : ServingSize 4 oz, Calories 484 kcal, Carbohydrate 13 g, Protein 28 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 165 mg, Sodium 1121 mg, Fiber 2 g, Sugar 5 g
CHICKEN BREASTS IN POBLANO SAUCE
This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!
Provided by Leslie in Texas
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
- Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
- Reduce oven temperature to 350 degrees.
- Melt 2 Tablespoons of butter in a small saucepan.
- Add flour and stir over medium heat until thick.
- In a blender or food processor,pure'e half of the poblano together with the milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
- Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
- Cut remaining poblano in strips.
- Cover chicken breasts with poblano strips,sauce and cheese.
- Bake for 10-12 minutes, or until cheese has melted.
Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30
CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM
Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
- Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
- While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
- Drizzle chicken with any pan juices and serve with sauce.
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
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