Creamy Poblano Chicken With Cornbread Waffles Recipes

CREAMY POBLANO CHICKEN

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.

CHICKEN WITH CREAMY POBLANO SAUCE

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.

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
• To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
• Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

CORNBREAD WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions and lightly grease.
• Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
• Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES

Steps:

• For Chicken: Melt butter in a Dutch oven. Add onion, chili pepper, and garlic. Saute for 5 minutes. Add chicken, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook for 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles. For Cornbread Waffles: Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients, then add to cornmeal mixture, stirring just until dry ingredients are moistened. Bake waffles in a preheated, oiled waffle iron just until crisp. Recipe Source: Southern Living

CREAMY POBLANO CHICKEN

Steps:

• Prepare biscuits, and bake while fixing chicken.
• Melt butter in a Dutch oven or large heavy saucepan.
• Add onion, poblanos, and garlic, and saute for 5 minutes.
• Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
• Stir in soup and sour cream.
• Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
• Serve over Cornbread Biscuits.
• Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
• In a small bowl, stir together egg, milk, melted butter, and corn.
• When combined, add to dry mixture, and stir just until dry ingredients are moistened.
• Pour into a well greased 10" pie plate or 9x9" square pan.
• Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.