Creamy Poblano Chicken with Cornbread Waffles
Indulge in the bold, southwest-inspired flavors of Creamy Poblano Chicken with Cornbread Waffles, a meal that combines comfort food with a gourmet twist. Tender, seared chicken breasts are simmered in a rich poblano cream sauce, bursting with smoky roasted peppers, sweet onions, and velvety heavy cream. Paired perfectly with light and crispy cornbread waffles made from scratch, this dish offers a delightful balance of textures and flavors. Ideal for a weekend dinner or special occasion, this recipe is an irresistible marriage of savory and subtly sweet, crafted with wholesome ingredients like buttermilk, cornmeal, and paprika. With easy-to-follow steps, you'll impress your family or guests with a restaurant-quality plate that's as satisfying as it is stunning. Perfect for keyword searches like "poblano chicken recipe," "cornbread waffles," and "poblano sauce," this dish is a must-try for comfort food lovers!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 large poblano peppers
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 1.5 cups chicken broth
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup cornmeal
- 1 cup all-purpose flour (for waffles)
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 0.5 teaspoon salt (for waffles)
- 1.25 cups buttermilk
- 1 large egg
- 4 tablespoons unsalted butter (melted)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred. Once done, transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel and deseed the poblanos, then dice them. Set aside.
Season the chicken breasts with salt, pepper, and paprika on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and diced poblano peppers to the skillet, cooking for another 2 minutes until fragrant.
Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Let this simmer until it thickens slightly.
Stir in the heavy cream, and return the chicken breasts to the skillet. Lower the heat and let the chicken cook in the sauce for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
To make the cornbread waffles, preheat your waffle iron.
In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry and stir until just combined; do not overmix.
Grease the waffle iron as needed and cook the batter according to the manufacturer’s instructions until golden and crisp.
To serve, place a cornbread waffle on each plate, top with a chicken breast, and generously spoon the creamy poblano sauce over the top. Garnish with fresh herbs if desired, and enjoy!
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 6866 mg | 299% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 57.6 g | ||
| Protein | 271.5 g | 543% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 599 mg | 46% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3836 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
