Best 5 Pollo Poblano Chicken In Poblano Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to savor the tantalizing flavors of Pollo Poblano, a traditional Mexican dish that bursts with vibrant and authentic flavors. This delectable dish features tender chicken enveloped in a rich and creamy poblano sauce, made from roasted poblano peppers, creating a harmonious symphony of flavors that will tantalize your taste buds. Accompany your main course with an array of delightful side dishes, including fluffy rice to soak up the delectable sauce, a refreshing and tangy tomato salsa to add a burst of freshness, and a creamy guacamole to complement the savory flavors of the chicken. Indulge in the culinary artistry of Pollo Poblano, a dish that embodies the essence of Mexican cuisine and promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH CREAMY POBLANO SAUCE



Chicken with Creamy Poblano Sauce image

This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Chicken     Salsas

Time 35m

Number Of Ingredients 12

1 Lb. of chicken breast cut into 4 (4 oz. pieces)
Salt & pepper to season the chicken
2 Tablespoons vegetable oil
3 Large Poblano peppers or 4 Small
3 Slices of white onion (about ½ of a small onion)
1 Large garlic clove (peeled)
1 Cup of heavy cream
¾ Cup milk 2% or whole
1 Tablespoon chicken bouillon powder
1 Tablespoons of butter
Salt and pepper to taste.
½ cup of corn kernels optional (I used the ones that sell frozen and thawed them)

Steps:

  • Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
  • Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
  • Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
  • Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
  • Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
  • Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
  • Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.

Nutrition Facts : ServingSize 4 oz, Calories 484 kcal, Carbohydrate 13 g, Protein 28 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 165 mg, Sodium 1121 mg, Fiber 2 g, Sugar 5 g

CREAMY POBLANO CHICKEN



Creamy Poblano Chicken image

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

2 large poblano pepeprs
3 tbsp olive oil or butter, divided
4 chicken breasts
1/2 large onion, sliced
2 large garlic cloves, minced
1 cup low-sodium chicken stock, plus a little bit more if needed
3/4 tsp kosher salt, divided
1 cup packed cilantro leaves
3/4 cup heavy cream
1 tbsp lime juice
1 tsp honey
1 tbsp butter or olive oil
1/2 small onion, diced (about 1/2 cup)
2 large garlic cloves, minced
1/2 cup jasmine rice
1/4 cup orzo (regular or whole-wheat)
1 1/4 cup low-sodium chicken stock
1/2 tsp kosher salt
2 tsp lime juice
1/4 cup cilantro, chopped

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

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Steps:

  • Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
  • Puree in blender; add water if too thick. Season with salt and pepper.
  • Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g

CHICKEN BREASTS IN POBLANO SAUCE



Chicken Breasts in Poblano Sauce image

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

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chile
olive oil
1/4 cup milk
1/4 cup butter (1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese

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

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

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.

Tips:

  • Choose the right poblano peppers: Look for poblano peppers that are dark green, firm, and have smooth skin. Avoid peppers that are bruised or have blemishes.
  • Roast the poblano peppers properly: Roasting the poblano peppers brings out their smoky flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 8-10 minutes per side, or until the skin is blackened. Once the peppers are roasted, place them in a paper bag and let them steam for 15 minutes. This will make the skin easier to peel.
  • Make sure the chicken is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • Don't overcrowd the pan: When cooking the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Use a good quality crema: Crema is a Mexican sour cream that is used in many Mexican dishes. For the best flavor, use a good quality crema that is made from fresh cream.
  • Serve with your favorite sides: Pollo Poblano can be served with a variety of sides, such as rice, beans, tortillas, or salad.

Conclusion:

Pollo Poblano is a delicious and easy-to-make Mexican dish that is perfect for any occasion. With its combination of smoky poblano peppers, tender chicken, and creamy sauce, Pollo Poblano is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting Mexican dish to try, give Pollo Poblano a try. You won't be disappointed!

Related Topics