Chicken With Creamy Poblano Sauce
Recipe: #22112
December 13, 2015
"A delicious recipe with a Mexican flare. Now, I love to grill my chicken outside, to get that smoky flavor; however, you can also grill this inside on a grill pan, or even bake your chicken; but, it just doesn't have the same flavor. I usually serve this with a couple of warm grilled tortillas, white rice; and a fresh topping of diced avocado, tomato, scallions; and queso fresco (or cotija) cheese. It's a couple of steps; but, nothing difficult. Prep time does not include time for the chicken to marinate."
Original is 4 servings
Ingredients
- FOR CHICKEN
-
-
-
- FOR SAUCE
-
-
-
-
-
-
-
-
-
- FOR FRESH TOPPING
-
-
-
-
-
- OPTIONAL
-
-
Nutritional
- Serving Size: 1 (717 g)
- Calories 708
- Total Fat - 25.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 120.5 mg
- Sodium - 1130.9 mg
- Total Carbohydrate - 71.9 g
- Dietary Fiber - 11 g
- Sugars - 8.5 g
- Protein - 51 g
- Calcium - 308 mg
- Iron - 4.9 mg
- Vitamin C - 155.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Chicken ... First, I like to lightly pound the chicken. NOT flat; just enough to even out the cooking surface. Especially if you are buying fresh cut breasts; as they can be very large, and also - very uneven in the thickness. If using a bagged frozen breast; they are usually much smaller and thinner, and this step isn't necessary. Simply add the chicken to a ziploc bag; or between 2 sheets of plastic wrap. Pound using a meat mallet, rolling pin, or heavy pot; just until the chicken's thickness is even.
Step 2
Seasoning ... I use an Adobo seasoning; found in most grocery stores these days in the Ethnic aisle. I use Badia; but, there are many brands available. It's a simple Mexican spice, full of flavor - but, not too spicy. If you like a bit more heat; you can add a bit of red chili powder. Each brand of seasoning is different. Season your chicken on both sides; and, let it set on the counter to take the chill off. I will often season it 3-4 hours ahead of time for more flavor.
Step 3
Peppers ... The next thing you need to do, is to roast the peppers. There are a few ways to roast peppers. If you have a gas stove, you can do them right on the burner. If on an outdoor grill, same method. The easiest for most people, is the oven - either roasted or under the broiler. Put them on a sheet pan, lined with foil, middle shelf at 450 degrees, oven for about 15-20 minutes. Or, under the broiler for about 10 minutes on the second rack down. Cook, until each side of the pepper is charred - or black. Yes, you want them to look burnt. And, you do need to keep an eye on them, and rotate them often as they cook; especially if using the broiler.
Step 4
Once the peppers are completely charred on all sides; transfer to a either a bowl, and cover with saran/plastic wrap - or; you can put them in a small brown paper bag (like a lunch bag), and close up. Let them set at least 15-20 minutes.
Step 5
After the peppers have cooled, you can easily remove the skin. But, DO NOT rinse under water, which so many people want to do. Simply use a paper towel; or, use the back of a knife or spoon to scrape off the blackened 'charred' skin. And, do not worry, if you don't get it all - it is all flavor. Then, cut the pepper in half and remove or scrape out the ribs and seeds; and, rough chop. NOTE: I do not remove the seeds and ribs from the jalapenos. Then, add the peppers to a blender.
Step 6
Sauce ... Add the shallot, garlic, chicken broth, lime zest and juice, and cilantro to the blender with the peppers; puree until smooth and creamy. Then, transfer to a small pot, and bring to medium high heat - then, turn to medium low, and simmer about 5-7 minutes, so it can reduce a bit. After the sauce has reduced; remove from the heat and add the sour cream. Mix and return to the heat (medium low), cook a couple of minutes to heat up; then, cover; and, turn the heat off. If the heat is too high; the sour cream will break. You can easily make this ahead of time; and just reheat on low heat heat.
Step 7
Chicken ... As the sauce simmers; start your chicken. Oil your grill, saute/grill pan, or outdoor grill; and cook the chicken until golden brown on each side; approximately 4-5 minutes per side, depending on the thickness and size of the chicken breast. Let the chicken breast rest (covered with foil), for at least 5 minutes. Before serving. Remember, if you aren't sure if the chicken is done; use a meat thermometer - 160-165 for thin to medium thin chicken breasts (there won't be too much carry over cooking).
Step 8
Fresh Topping ... Dice your avocado, and transfer to a small bowl, and squeeze the half of lime over the avocado - this prevents browning. Add the scallions, tomatoes, and cheese; and lightly toss. NOTE: Cotija is very similar to Feta; Quesa Fresco is a bit more crumbly, and not as salty. All 3 will work; but, just don't break up the cheese too much. These are NOT melting cheeses; they are hard cheese.
Step 9
Serve and ENJOY! ... As mentioned, I love white rice, as well as grilled tortillas on the side. If you are cooking inside; simply grill the tortillas in a dry saute pan or on the grill for just a few seconds per side. Then, wrap in in foil to stay warm. Plate - Rice, chicken, sauce; and, garnish with the fresh topping; and, don't forget the tortillas; I usually just roll them up on the side. Makes for a great dinner. FYI, I often make the peppers and sauce the day before; which makes this a quick cooking dish. I have even made the rice early in the week; just reheat in the microwave.
Note: black beans or even just a green salad would also be just as nice as well
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chicken breasts, be sure to choose ones that are of similar size and thickness for even cooking.
- When selecting peppers, look for ones that are firm and heavy for their size.
- Vegetable broth instead of chicken broth: This substitution is great for those who are vegetarian or vegan, or who just prefer to use vegetable broth instead of chicken broth. The benefit of this substitution is that it will still provide a flavorful sauce without the use of animal products.
- Coconut cream instead of sour cream: This substitution is great for those who are dairy-free or vegan, or who just prefer to use coconut cream instead of sour cream. The benefit of this substitution is that it will still provide a creamy and flavorful sauce without the use of dairy products.
Cilantro-Lime Chicken Instead of Adobo seasoning, season the chicken with 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and a pinch of black pepper. For the sauce, omit the poblano peppers and jalapeno pepper, and replace with 1/4 cup of chopped cilantro and the juice of 1/2 lime. For the fresh topping, omit the tomatoes, scallions, and cheese, and replace with 1/4 cup of chopped cilantro and the juice of 1/2 lime.
Black Bean Salad: This easy-to-make black bean salad is the perfect accompaniment to this Mexican-inspired dish. The combination of black beans, red onion, and cilantro adds a delicious crunch and flavor to the meal. The addition of lime juice and olive oil helps to bring out the flavors of the other ingredients. It's a great way to add a nutritious side dish to the meal!
Mexican Rice: This Mexican-style rice is a great accompaniment to the black bean salad. It's easy to make and packed with flavor from garlic, onion, and chili powder. The rice is cooked in chicken broth for added flavor and nutrition. The combination of the black beans and the Mexican rice make for a hearty and delicious meal that is sure to please everyone.
FAQ
Q: What is the best way to roast poblano peppers?
A: The best way to roast poblano peppers is to place them on a sheet pan lined with foil and roast them in the oven at 450 degrees for 15-20 minutes or under the broiler for 10 minutes on the second rack down. Make sure to rotate the peppers often to ensure even cooking.
Q: How do you prepare poblano peppers?
A: Poblano peppers can be prepared in a variety of ways. They can be roasted, grilled, sautéed, or stuffed. Roasting and grilling are the most popular methods as they bring out the most flavor. To roast, follow the instructions above. To grill, place the peppers directly on the grate and cook for 5-7 minutes, turning occasionally. To sauté, heat oil in a skillet over medium-high heat and cook for 3-4 minutes, stirring occasionally. To stuff, cut the peppers in half, remove the seeds, and fill with your favorite ingredients. Bake at 350 degrees for 15-20 minutes.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact #1: The poblano pepper is a key ingredient in this recipe, and it is native to Mexico. It is also the pepper of choice for the famous Mexican dish, chile rellenos. The chile rellenos dish is said to have been invented by a Mexican nun named Sister Arellano in the 16th century.
Fun Fact #2: The cotija cheese used in this recipe is a popular Mexican cheese, and it is named after the town of Cotija in Michoacán, Mexico. The cheese has been produced in the same region since the 19th century, and it is now often used as a topping for tacos and other Mexican dishes.