CREAMY POBLANO CHICKEN
If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 20
Steps:
- Slice one poblano pepper into thin strips.
- Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars - you want it black on all sides. If you don't have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic baggie or a bowl covered with plastic wrap and let steam while you sear the chicken. Once they've sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
- While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until cooked through, another 3-4 minutes. Take the chicken out and set aside. Don't worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
- Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.
- While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
Nutrition Facts : ServingSize 1 chicken breast with sauce and rice pilaf, Calories 438 kcal, Carbohydrate 33 g, Protein 7 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 788 mg, Fiber 1 g, Sugar 3 g
CREAMY POBLANO CHICKEN
This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!
Provided by Toby Jermain
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare biscuits, and bake while fixing chicken.
- Melt butter in a Dutch oven or large heavy saucepan.
- Add onion, poblanos, and garlic, and saute for 5 minutes.
- Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
- Stir in soup and sour cream.
- Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
- Serve over Cornbread Biscuits.
- Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
- In a small bowl, stir together egg, milk, melted butter, and corn.
- When combined, add to dry mixture, and stir just until dry ingredients are moistened.
- Pour into a well greased 10" pie plate or 9x9" square pan.
- Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHICKEN MOLE POBLANO
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
- Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
- Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
- Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.
MOLE POBLANO WITH CHICKEN WINGS
Provided by Jet Tila
Time 9h55m
Yield 8 to 12 servings
Number Of Ingredients 33
Steps:
- For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
- The next day, drain the chiles, then pat dry and reserve the soaking liquid.
- For the mole sauce: Preheat a grill pan over medium-high heat.
- Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
- Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
- Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
- Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
- Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
- Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
- Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
- Add the wings to a platter and top with the parsley and pomegranate seeds.
CHICKEN POBLANO CHOWDER
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by PalatablePastime
Categories Chowders
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6
CHICKEN WITH POBLANO SAUCE
An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from.
Provided by lecole54
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
- Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
- To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.
Nutrition Facts : Calories 246.5, Fat 8.3, SaturatedFat 4.3, Cholesterol 90, Sodium 215.4, Carbohydrate 10.1, Fiber 1.5, Sugar 0.1, Protein 32.1
CHICKEN WITH POBLANO CREAM SAUCE
Steps:
- Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
- Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
- Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
CHICKEN POBLANO CASSEROLE
I came up with this when I completely messed up on buying the ingredients needed to make Delicious Chicken Poblano #98285. Rather than review with a bunch of changes, I am posting it as new. It was very good, my family of 4 polished off the whole thing. Served with taco toppings and spanish rice it was great. My kids put theirs over Fritos.
Provided by pines506
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Saute onion, garlic and peppers in olive oil until soft.
- Pour all into food processor or blender and blend with half n half and sour cream and seasonings.
- Mix pepper mix with chicken and 1 cup cheese and pour into greased casserole dish.
- Top with remaining cheese.
- Bake for 35 minutes covered, then uncover and bake another 10-15 minutes until golden and bubbly on top.
Nutrition Facts : Calories 547.3, Fat 42.1, SaturatedFat 21.9, Cholesterol 140.5, Sodium 401.1, Carbohydrate 11.3, Fiber 2.3, Sugar 1.2, Protein 32
CLASSIC MOLE POBLANO SAUCE WITH CHICKEN
Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.
Provided by Rita1652
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
- Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.
Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34
CHICKEN BREASTS IN POBLANO SAUCE
This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!
Provided by Leslie in Texas
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
- Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
- Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
- Reduce oven temperature to 350 degrees.
- Melt 2 Tablespoons of butter in a small saucepan.
- Add flour and stir over medium heat until thick.
- In a blender or food processor,pure'e half of the poblano together with the milk.
- Add to the flour mixture, mix well, and whisk in heavy cream.
- Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
- Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
- Cut remaining poblano in strips.
- Cover chicken breasts with poblano strips,sauce and cheese.
- Bake for 10-12 minutes, or until cheese has melted.
Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30
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