Chicken Poblano

Ingrédients

• 2 large chicken breasts (cut into half to make 4 cutlets)
• 4 large poblano peppers
• 1 large onion (finely sliced)
• 1 cup Mexican crema (or sour cream)
• 1 cup chicken stock
• 1 small bunch cilantro
• 1 garlic clove (peeled)
• 2 Tbsp olive oil (divided)
• 2 Tbsp butter (divided)
• salt & pepper (to taste)

Préparation

1. 1

   Heat a cast-iron skillet or a gridle and roast the peppers until the skin is wrinkled and blackened on all sides.

2. 2

   Wrap them in aluminium foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh.

3. 3

   Remove the stem from the peppers, cut them lenghtwise and remove all seeds. Then cut the peppers into strips.

4. 4

   Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat.

5. 5

   Add the onion and and sauté for 2-3 minutes or until it starts to soften.

6. 6

   Stir in the poblano strips, season with salt, and cook until onions are slightly brown. Remove the mixture from the pan.

7. 7

   Add half of the peppers and onions mixture to a blender along with garlic, cilantro, chicken stock, and cream.

8. 8

   Blend until you'll have a smooth and creamy sauce. Set aside.

9. 9

   Generously season the chicken cutlets with with salt and pepper.

10. 10

    Wipe the pan where you cooked onions and peppers with paper towels, then heat heat the remaining oil and butter over medium-high heat.

11. 11

    Cook the chicken until cooked through and lightly golden on the outside (about 8 minutes each side, depending on the thickness of your chicken).

12. 12

    Reduce heat to low and add the creamy poblano sauce. Season with salt and allow to simmer for 2-3 minutes while stirring occasionally.

13. 13

    Stir in the remaining poblano and onions mixture, adjust seasonings and serve.