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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; 18.5 g total fat; 90 mg cholesterol; 394 mg sodium. 5.8 g carbohydrates; 26.6 g protein; Full Nutrition