Chicken With Creamy Poblano Sauce

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