Chicken in Poblano Cream Sauce
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"Poblano chiles are one of my favorite chiles to cook with. When roasted, they give a strong earthy taste to your food. So of course I had to add this recipe to my collection. With the spicy, creamy flavor, this poblano chicken is absolutely one of my favorites. If you have a gas stove, just roast the chiles over open flame, rotating occasionally until charred on all sides."
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Ingredients1 h 30 m servings 297 cals
Original recipe yields 8 servings (2 pounds chicken )
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano and serrano chiles onto the prepared baking sheet with cut sides down.
- Broil until the skin of the chiles has blackened and blistered, 5 to 8 minutes. Place blackened chiles into a resealable plastic bag. Let peppers steam and cool while you prepare the chicken.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add chicken; cook until golden and juices run clear, 15 to 20 minutes. Season with salt and pepper. Place chicken in the greased baking dish.
- Peel skin off the chiles and discard. Place chiles in a blender with sour cream, water, bouillon, and garlic. Blend very well. Pour the poblano cream over the chicken in the dish. Cover with aluminum foil.
- Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.
- Cook's Note:
- Use some sort of disposable gloves or plastic bags on hands to prevent your hands from burning while peeling the chiles. You can use a butter knife to scrape off the skins for the serrano chiles.
Per Serving: 297 calories; 18.5 g fat; 5.8 g carbohydrates; 26.6 g protein; 90 mg cholesterol; 394 mg sodium. Full nutrition