Chicken in Poblano Cream Sauce is an elegant dish that is easy to make. Plus, you can change the ingredients to fit your diet without any sacrifice of flavor.
Roasted Poblano chiles
Roasting poblano chiles is a kitchen skill that everyone should learn, especially if you love the flavors of the American Southwest. If you can roast a marshmallow, you definitely have the skill set for roasting a chile poblano. Perhaps the most challenging aspect will be finding fresh chile poblano in your supermarket. But if you request them, most supermarkets will track down the item you are looking for.
There are canned chile poblanos available and there are also seeds for the chefs with green thumbs. I prefer the fresh variety, but definitely use what you can find.
A whole chicken typically weighs between 3-4 pounds (1.3kg-1.8kg) so you can use a whole cut-up chicken for this recipe. However, you can use only chicken breasts or chicken thighs too, if that is your preference. Make sure to use the bone-in, skin on variety for best flavor. Lower the fat of this dish by removing the skin, but always use bone-in chicken for extra rich flavor.
Rich and Satisfying
Chicken in Poblano Cream Sauce is delicious when served over Mexican Style Rice, Basic White Rice or pasta. You can use the leftovers for a topping for baked potatoes or for a filling for savory crepes. I think you could even make a savory pie filling with Chicken in Poblano Cream Sauce, but I have not tried that yet. I’m getting inspired!
If you find yourself inspired also, add some chopped mushrooms to your Chicken in Poblano Cream Sauce. You can also top this dish with chopped green scallions, or grated parmesan cheese. Occasionally I will add chopped sundried tomatoes and omit the carrots. Fresh corn kernels are a delicious addition too!
I hope you enjoy this recipe as much as out family does!
*Lesson learned- A good & proper way to sweat pobla o chilis
*Used 2%milk
*Used chicken thighs w/skin on… directions did not indicate to remove skins. When chicken was removed for adding milk, I put in the oven and browned using my broiler.
*Used 3/4 lb carrots cut into diagonal circles..1 lb seems like a lot
I prepared this dish using directions w/ingredients above. I think I was expecting more of a Mexican taste. While dish was good, its sweet flavors (to me) leaned toward French cooking. I enjoyed the fact that the meal came together rather quick (after broiling the chicken in the oven). I would say if you like sweet flavors on chicken, this meal is for you. Thank you for providing me a new adventure in cooking!
Thank you so much for the lovely review! MG