Chicken Poblano

Chicken poblano is a dish made with roasted poblano peppers, onions, and cream. It's a great addition to your weeknight dinner routine, can be prepared in a single pan, and is ready in under an hour!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Heat a cast-iron skillet or a gridle and roast the peppers until the skin is wrinkled and blackened on all sides.
2. 2Wrap them in aluminium foil and leave them to rest for 10 minutes, so the skin will easier separate from the flesh.
3. 3Remove the stem from the peppers, cut them lenghtwise and remove all seeds. Then cut the peppers into strips.
4. 4Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium heat.
5. 5Add the onion and and sauté for 2-3 minutes or until it starts to soften.
6. 6Stir in the poblano strips, season with salt, and cook until onions are slightly brown. Remove the mixture from the pan.
7. 7Add half of the peppers and onions mixture to a blender along with garlic, cilantro, chicken stock, and cream.
8. 8Blend until you'll have a smooth and creamy sauce. Set aside.
9. 9Generously season the chicken cutlets with with salt and pepper.
10. 10Wipe the pan where you cooked onions and peppers with paper towels, then heat heat the remaining oil and butter over medium-high heat.
11. 11Cook the chicken until cooked through and lightly golden on the outside (about 8 minutes each side, depending on the thickness of your chicken).
12. 12Reduce heat to low and add the creamy poblano sauce. Season with salt and allow to simmer for 2-3 minutes while stirring occasionally.
13. 13Stir in the remaining poblano and onions mixture, adjust seasonings and serve.