Poblano Serrano And Onion Sauce 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

SERRANO HOT SAUCE



Serrano Hot Sauce image

Here's an easy recipe for a wicked batch of Serrano Hot Sauce! With a half pound of Serranos you'll get two 5 oz. bottles worth of delicious, fiery hot sauce. Note: instructions not designed for long term canning.

Provided by Mexican Please

Categories     Side Dish

Number Of Ingredients 12

1/2 lb. Serrano peppers (approx. 18-20)
1 Habanero pepper (optional)
1/4 onion
1 garlic clove
1/2 cup white vinegar
1/4 cup water
juice of 1 lime
freshly cracked black pepper
1/2 teaspoon salt
1 teaspoon Mexican oregano
1/4 teaspoon cumin (optional)
8-10 cilantro sprigs

Steps:

  • Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them. More tips on handling hot chiles.
  • Saute a roughly chopped 1/4 onion and 1 whole, peeled garlic clove in a glug of oil over medium heat.
  • Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add the de-stemmed Serranos, 1/2 cup white vinegar, 1/4 cup water, and 1/2 teaspoon salt. You can optionally add a rinsed and de-stemmed Habanero pepper. Bring to a simmer and then add everything to a blender.
  • Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.
  • Add mixture to two 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for weeks at a time.

Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 50 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOOTH POBLANO SALSA



Smooth Poblano Salsa image

This is a favorite sauce of mine, and reminds me of a green salsa that was served at one of my favorite taco joints is Mazatlan. Very spicy!

Provided by Nia

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 20m

Yield 10

Number Of Ingredients 10

1 cup chopped, fresh cilantro
1 clove garlic
1 tablespoon salt
2 fresh poblano chile peppers, seeded and chopped
2 fresh jalapeno peppers, chopped with seeds
1 fresh serrano pepper, chopped with seeds
2 cups shredded iceberg lettuce
2 Hass avocados, halved, pitted, and peeled
1 tablespoon olive oil
1 cup water

Steps:

  • Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.

Nutrition Facts : Calories 84.9 calories, Carbohydrate 5.1 g, Fat 7.4 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 706.8 mg, Sugar 1 g

HABANERO AND POBLANO HOT SAUCE



Habanero and Poblano Hot Sauce image

Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.

Provided by jason.simone

Categories     Sauces

Time 1h10m

Yield 1 cup, 48 serving(s)

Number Of Ingredients 15

1 poblano pepper
4 habanero peppers
1/2 cup water
1/2 cup distilled white vinegar
4 teaspoons lime juice
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons mustard seeds
2 teaspoons fennel seeds
1 1/2 teaspoons liquid smoke
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cayenne (red pepper)

Steps:

  • Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
  • Let poblano cool then peel, seed, and chop into large chunks.
  • Remove stems from habaneros.
  • Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
  • Simmer mixture for 15-20 minutes or until reduced by about half.
  • Let cool and add lime juice.
  • Add vinegar until desired consistency is reached and stir or re-blend.
  • Let sit in refrigerator to enhance flavor.

Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2

CHICKEN WITH POBLANO PEPPERS AND CREAM



Chicken with Poblano Peppers and Cream image

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

1 1/4 pounds boneless-skinless chicken filets
2 medium roasted poblano peppers (** cut into strips)
3 1/2 ounces medium onion (sliced 1/4-inch thick)
1 large clove garlic, (sliced)
1/4 cup dry white wine
1 cup heavy cream
1/8 teaspoon dried cumin
1 tablespoon olive oil, (divided)
salt and pepper to taste

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

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  • Turn the broiler to high. Rub the Poblano chiles with the vegetable oil and set them on a baking sheet covered in foil Place the sheet underneath the broiler. Broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Alternately, if you have a gas range, you can blacken them over the flame of a heating unit.
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