Chicken in Chile Poblano Creamy Sauce

 

"Oh, yeah! Mom made the best dinner ever. I ate a whole plate in about five minutes."

Ryan to Kevin during a conversation overheard on Sunday night, September 18, 2022.

Ingredients

Chicken

1.5 lbs chicken breasts

Chile Poblano Cream

3 medium poblano peppers

1/2 small onion

2 garlic cloves, unpeeled

1 cup heavy cream

¾ cup milk

1 tablespoon chicken bouillon powder

1 tablespoon butter

1/8 teaspoon white pepper

Salt to taste

½ cup of frozen corn kernels, defrosted

To Serve

Titi's Beans

White Mexican rice

Sauteed mushrooms, onions, and jalapeños 

Cotija cheese, crumbled

Directions

Chicken 

1. Follow directions for Brined, Seared, and Baked Chicken Breasts. 

2. Remove from the oven sheet, place on a plate and cover with aluminum foil. Once the chicken breasts have rested for about five minutes, cut them against the grain. 

Chile Poblano Cream

1. Set the toaster oven or oven to broil. Cover an appropriately sized oven sheet with aluminum foil. Place the poblano chiles and roast, occasionally turning,  until blisters show on all sides. Place in a plastic bag and let the chiles "sweat" until cold enough to handle, or about 20 minutes. 

2. Add the onion and unpeeled garlic to the now empty sheet. Remove the garlic once the peel is golden, but not burnt. Remove the garlic and set aside. Continue roasting the onion until the edges are roasted and set aside. 

3. Remove the skin from the now warm poblano chiles. Cut a slit from top to bottom on one side and remove the vein and the seeds. Cut half of one of the chiles into small strips to use later as garnish. 

4. Add the remaining chiles, roasted onion, garlic, heavy cream, milk, chicken broth, and pepper to a blender and liquify into a uniform creamy sauce. 

5. Place a saucepan over low heat and add butter. Once the butter melts pour in the chile sauce. Bring to a simmer, and cook for about five minutes. Keep the heat low to prevent the creamy sauce from curdling. Correct seasoning and set aside.

Assembly

Add the chicken to the poblano sauce. Add the corn kernels. Garnish with the chile poblano strips and sprinkle crumbled cotija cheese on top.  

Notes

• The chile poblano creamy sauce is not intended to be spicy. It should have a robust, deep, roasted, and almost sweet flavor. 

• For the corn kernels, you can either add them to the cream while cooking, or you can place them on the same baking sheet you used to grill the peppers and broil under the broiler for two minutes, turning once.

Comparisons