Chicken Poblano | Lodge Cast Iron

Chicken Poblano | Lodge Cast Iron

from lodgecastiron.com
1 servings

Celebrate the vibrant spirit of Día de los Muertos with this mouthwatering Chicken Poblano.

Ingredients

  • . 2 teaspoons salt, divided  ½ teaspoon black pepper  ½ teaspoon garlic powder  ½ teaspoon onion powder  1 ½ pounds chicken breast strips  4 large roasted and peeled poblano chiles, seeds removed  2 tablespoons butter  ¾ cup sliced white onion  3 garlic cloves, roughly chopped  1 (8 ounce) package of cream cheese, sliced into cubes  1⁄3 cup fresh cilantro  1 cup Mexican crema  1 cup milk, divided  ¾ cup yellow or white corn, divided   ½ cup queso fresco, crumbled.

Directions

  1. 1

    Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. Sprinkle on chicken breast strips evenly. Cover and refrigerate until ready to use. 

  2. 2

    Slice roasted poblano chiles into strips. Reserve ½ cup for garnish. 

  3. 3

    Heat butter in a 10.25 Inch Sugar Skull Cast Iron Skillet over medium-low heat. Add onion and cook for 5 minutes or until tender. Add poblano chile strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender. 

  4. 4

    Add cream cheese, cilantro, crema, and ½ cup milk. Blend until smooth. 

  5. 5

    In the same skillet, cook chicken over medium heat for 8 minutes. Add ½ cup corn and remaining milk, then stir. Pour in blended poblano sauce. Cook until heated through for about 4 minutes. Remove from heat. Garnish with remaining poblano chile strips, remaining corn, and queso fresco. Serve.