Chicken Poblano
Chicken poblano is a dish made with roasted poblano peppers, onions, and cream. It's a great addition to your weeknight dinner routine, can be prepared in a single pan, and is ready in under an hour!
Ingredients
- 2 largechicken breasts (cut into half to make 4 cutlets)
- 4 largepoblano peppers
- 1 largeonion (finely sliced)
- 1 cupmexican crema (or sour cream)
- 1 cupchicken stock
- 1 smallbunch cilantro
- 1garlic clove (peeled)
- 2 tbspolive oil (divided)
- 2 tbspbutter (divided)
- salt & pepper (to taste)
Directions
- 1
Heat a cast-iron skillet or a gridle and roast the peppers until the skin is wrinkled and blackened on all sides.
- 2
Wrap them in aluminium foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh.
- 3
Remove the stem from the peppers, cut them lenghtwise and remove all seeds. Then cut the peppers into strips.
- 4
Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat.
- 5
Add the onion and and sauté for 2-3 minutes or until it starts to soften.
- 6
Stir in the poblano strips, season with salt, and cook until onions are slightly brown. Remove the mixture from the pan.
- 7
Add half of the peppers and onions mixture to a blender along with garlic, cilantro, chicken stock, and cream.
- 8
Blend until you'll have a smooth and creamy sauce. Set aside.
- 9
Generously season the chicken cutlets with with salt and pepper.
- 10
Wipe the pan where you cooked onions and peppers with paper towels, then heat heat the remaining oil and butter over medium-high heat.
- 11
Cook the chicken until cooked through and lightly golden on the outside (about 8 minutes each side, depending on the thickness of your chicken).
- 12
Reduce heat to low and add the creamy poblano sauce. Season with salt and allow to simmer for 2-3 minutes while stirring occasionally.
- 13
Stir in the remaining poblano and onions mixture, adjust seasonings and serve.