Recipe: Appetizing Poblano Chicken

Poblano Chicken. Chicken with Poblano Peppers and Cream. Poblano Chicken This Poblano Chicken is a wonderful weeknight meal for the family. Juicy chicken breast surrounded by a creamy flavorful sauce with just enough spice.

Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. The poblano version was a recipe I found by Rick Bayless, famed Chicago chef who owns Frontera a restaurant specializing in Mexican cuisine. You can have Poblano Chicken using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Poblano Chicken

1. You need 1 lb of boneless skinless chicken breasts, seasoned with southwestern seasoning blend or chili powder if you can not find the spouthwest seasoning.
2. Prepare 3 of chopped shallots.
3. Prepare 4 clove of minced garlic.
4. Prepare 1/2 cup of chicken broth.
5. You need 1/4 tsp of black pepper and salt to taste.
6. Prepare 1/2 cup of sweetened condensed milk.
7. It's 2 tbsp of dry white wine.
8. It's 1 tsp of fresh lemon juice.
9. It's 2 tbsp of grated parmesan cheese.
10. Prepare 2 tbsp of chopped chives or green onions.
11. You need 4 of large fresh poblano peppers roasted peeled and cut into bite size pieces.
12. Prepare 2 of jalapeno peppers roasted, seeded and chopped.
13. You need 1 1/2 cup of cream, heavy is best but you can use light cream.

I thought the poblano chicken enchiladas sounded delicious - I imagined the rich white sauce and the warm flavor from the peppers would be a wonderful combination - but I was worried. Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin and thyme.

Poblano Chicken step by step

1. Preheat oven to 500. Line a baking pan with foil.
2. ROAST PEPPERS.
3. Place poblano peppers and jalapeno peppers on foil lined pan and roast in oven until skin is thin and peppers are tender, turning once abot 10 minutes. Cover until cool enough to handle then peel off loose skin and remove seeds and stems and cut into pieces.
4. .
5. .
6. Season chicken well with southwest seasonong. In large saute pan in olive oil sear chicken breasts on both sides until golden, remove to a plate.
7. .
8. In same pan add shallots and garlic and soften..
9. Add wine and deglaze pan by simmering until wine is almost gone.
10. .
11. Add chicken broth, sweetened condensed milk, cream, salt, pepper, and the roasted poblano and jalapeno peppers and simmer until its thickened to a creamy sauce consistancy.
12. Add lemon, romano cheese and chives or green onios. Slice chicken and add to sauce to heat through. Serve with rice or pasta.

Pack the chicken mixture into chilies and push cheese into mixture along the slit. Serve on top of a bed of saffron rice. This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. Puree the chiles in a blender with the milk until smooth. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.