Chicken With Poblano Sauce Recipes

CREAMY POBLANO CHICKEN

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.

CHICKEN WITH CREAMY POBLANO SAUCE

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.

CHICKEN WITH POBLANO CREAM SAUCE

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.

CHICKEN IN POBLANO CREAM SAUCE

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.

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.

CHICKEN WITH POBLANO PEPPERS AND CREAM

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.

CHICKEN BREASTS IN POBLANO SAUCE

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.

CHICKEN WITH POBLANO SAUCE

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.

GRILLED CHICKEN WITH CREAMY POBLANO SAUCE

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.

CREAMY ROASTED GARLIC POBLANO SAUCE

Steps:

• To make this Creamy Roasted Garlic Poblano Sauce, preheat oven to 400 degrees then start by removing stems, seeds and core of your poblano and jalapeno peppers and then halving them or slicing them into strips. Add them to a medium sized bowl and set aside. Grab 4-5 cloves of garlic, peel their skins off and add them to the bowl with the peppers. Lightly toss with olive oil and then lay the peppers out even on a baking sheet and wrap your garlic cloves in a small tin foil pouch. Bake for 15-20 minutes.
• While your garlic and peppers are roasting, add butter to a large skillet over medium-high heat and once melted, add flour and whisk to combine. Cook for 1-2 minutes then whisk in chicken stock and milk followed by onion powder and salt. Bring to a low boil, continuing to whisk.
• Once peppers are done roasting, add 1 cup of creamy mixture to a large food processor along with the poblano peppers, jalapenos, garlic and a handful of cilantro. Pulse until smooth then transfer the garlic poblano sauce to the skillet and stir to combine. Serve immediately.