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
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
CHICKEN WITH TOMATILLOS AND POBLANOS
A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.
Provided by Suzanne
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
- In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
- Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g
POBLANO AND ONION SAUTE
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
- Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.
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