Poblano Chicken Awesomeness Recipes

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CREAMY POBLANO CHICKEN



Creamy Poblano Chicken image

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

2 large poblano pepeprs
3 tbsp olive oil or butter, divided
4 chicken breasts
1/2 large onion, sliced
2 large garlic cloves, minced
1 cup low-sodium chicken stock, plus a little bit more if needed
3/4 tsp kosher salt, divided
1 cup packed cilantro leaves
3/4 cup heavy cream
1 tbsp lime juice
1 tsp honey
1 tbsp butter or olive oil
1/2 small onion, diced (about 1/2 cup)
2 large garlic cloves, minced
1/2 cup jasmine rice
1/4 cup orzo (regular or whole-wheat)
1 1/4 cup low-sodium chicken stock
1/2 tsp kosher salt
2 tsp lime juice
1/4 cup cilantro, chopped

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

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

DELICIOUS CHICKEN POBLANO



Delicious Chicken Poblano image

Make and share this Delicious Chicken Poblano recipe from Food.com.

Provided by piranhabriana

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

3 chicken breasts
1 lime
1 medium yellow onion, chopped
2 poblano peppers, chopped into 1/4 ",pieces and seeded
1/2 cup sour cream
1 (8 ounce) carton whipping cream
1 cup shredded monterey jack cheese
1/4 cup butter
salt, to taste
pepper, to taste
thyme, to taste

Steps:

  • Shake pepper and thyme on chicken breasts.
  • Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
  • Set aside in a baking dish and preheat oven to 375 degrees.
  • In a saute pan, melt butter and saute onion and poblano peppers till soft.
  • Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
  • Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
  • Turn on blender and puree, leaving some of the texture- set aside.
  • Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
  • Take the remainder of the peppers and onion and place them on top of the chickens.
  • Cover the top with cheese and lightly sprinkle thyme on top of everything.
  • Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
  • Serving suggestion: With rice!

Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9

CORN AND CHICKEN POBLANO BRAISED CHICKEN



Corn and Chicken Poblano Braised Chicken image

Provided by Ian Knauer

Categories     Soup/Stew     Slow Cooker     Chicken     Garlic     Dinner     Corn     Potluck     Sour Cream     Cilantro     Poblano     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 large white onion, chopped
5 garlic cloves, finely chopped
6 whole chicken legs
1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro
Equipment: a 5- to 6-quart slow cooker
Accompaniment: white rice

Steps:

  • Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
  • Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

  • Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
  • Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

CREAMY POBLANO CHICKEN



Creamy Poblano Chicken image

This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!

Provided by Toby Jermain

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons butter or 3 tablespoons margarine
1 large sweet onion, chopped
2 poblano chiles, seeded and diced
3 -4 cloves garlic, minced
4 -5 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut into bite size pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can cream of chicken and mushroom soup, undiluted
1 cup sour cream
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 1/2 cups cornmeal
1/2 cup flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels

Steps:

  • Prepare biscuits, and bake while fixing chicken.
  • Melt butter in a Dutch oven or large heavy saucepan.
  • Add onion, poblanos, and garlic, and saute for 5 minutes.
  • Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
  • Stir in soup and sour cream.
  • Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
  • Serve over Cornbread Biscuits.
  • Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
  • In a small bowl, stir together egg, milk, melted butter, and corn.
  • When combined, add to dry mixture, and stir just until dry ingredients are moistened.
  • Pour into a well greased 10" pie plate or 9x9" square pan.
  • Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.

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