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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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1 h 30 m servings 297
Original recipe yields 8 servings (2 pounds chicken )


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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

Per Serving: 297 calories; 18.5 5.8 26.6 90 394 Full nutrition

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