Delicious Chicken Poblano
Savor the bold flavors of "Delicious Chicken Poblano," a comforting dish that combines tender, golden-seared chicken breasts with a luxuriously creamy poblano pepper sauce. Roasted and charred to perfection, the poblano peppers lend a smoky depth to this rich and aromatic dish, while garlic, onion, and a hint of cumin elevate the sauce to new heights. The creamy poblano sauce pairs beautifully with fluffy rice, warm tortillas, or roasted vegetables, making it a versatile meal for any occasion. Ideal for weeknight dinners or entertaining guests, this crowd-pleasing recipe is ready in under an hour and can be garnished with fresh cilantro and a squeeze of lime for a refreshing finish. Treat your taste buds to a delightful fusion of spice, creaminess, and zest with this irresistible chicken poblano dish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 cloves Garlic cloves
- 1 medium White onion
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 teaspoons Cumin
- 2 tablespoons Cilantro (optional, for garnish)
- 1 sliced Lime (optional, for garnish)
Instructions
Preheat your broiler or grill on high heat. Place the poblano peppers directly under the broiler or on the grill and char them on all sides, turning frequently for about 6-8 minutes until the skins are evenly blistered.
Transfer the charred poblano peppers to a bowl and cover with plastic wrap or a plate to trap steam. Let them sit for 10 minutes to loosen the skins.
While the peppers are steaming, season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Peel the poblano peppers, remove the stems and seeds, and chop them into strips or small pieces. Set the peppers aside.
In the same skillet, lower the heat to medium and add the white onion (diced) and garlic cloves (minced). Sauté for 3-4 minutes until softened and fragrant.
Add the chopped poblano peppers, 1 cup of chicken broth, 1 cup of heavy cream, and 1/2 teaspoon of cumin to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover and cook over low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning as needed with more salt or pepper.
Serve the chicken with the poblano cream sauce spooned over the top. Garnish with chopped cilantro and lime slices, if desired. Enjoy with rice, tortillas, or a side of roasted vegetables for a complete meal!
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.0 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1259 mg | 27% | |
*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.
