Creamy Poblano Chicken Recipes

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CHICKEN WITH CREAMY POBLANO SAUCE



Chicken with Creamy Poblano Sauce image

This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Chicken     Salsas

Time 35m

Number Of Ingredients 12

1 Lb. of chicken breast cut into 4 (4 oz. pieces)
Salt & pepper to season the chicken
2 Tablespoons vegetable oil
3 Large Poblano peppers or 4 Small
3 Slices of white onion (about ½ of a small onion)
1 Large garlic clove (peeled)
1 Cup of heavy cream
¾ Cup milk 2% or whole
1 Tablespoon chicken bouillon powder
1 Tablespoons of butter
Salt and pepper to taste.
½ cup of corn kernels optional (I used the ones that sell frozen and thawed them)

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.

Nutrition Facts : ServingSize 4 oz, Calories 484 kcal, Carbohydrate 13 g, Protein 28 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 165 mg, Sodium 1121 mg, Fiber 2 g, Sugar 5 g

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Steps:

  • Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
  • Puree in blender; add water if too thick. Season with salt and pepper.
  • Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g

CREAMY POBLANO CHICKEN



Creamy Poblano Chicken image

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

2 large poblano pepeprs
3 tbsp olive oil or butter, divided
4 chicken breasts
1/2 large onion, sliced
2 large garlic cloves, minced
1 cup low-sodium chicken stock, plus a little bit more if needed
3/4 tsp kosher salt, divided
1 cup packed cilantro leaves
3/4 cup heavy cream
1 tbsp lime juice
1 tsp honey
1 tbsp butter or olive oil
1/2 small onion, diced (about 1/2 cup)
2 large garlic cloves, minced
1/2 cup jasmine rice
1/4 cup orzo (regular or whole-wheat)
1 1/4 cup low-sodium chicken stock
1/2 tsp kosher salt
2 tsp lime juice
1/4 cup cilantro, chopped

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

CREAMY POBLANO CHICKEN



Creamy Poblano Chicken image

This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!

Provided by Toby Jermain

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons butter or 3 tablespoons margarine
1 large sweet onion, chopped
2 poblano chiles, seeded and diced
3 -4 cloves garlic, minced
4 -5 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut into bite size pieces
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (10 3/4 ounce) can cream of chicken and mushroom soup, undiluted
1 cup sour cream
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 1/2 cups cornmeal
1/2 cup flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed or 1 1/2 cups other frozen corn kernels

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.

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

  • Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
  • Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM



Chicken Breasts with Poblano Chile Strips and Cream image

Categories     Chicken     Dairy     Pepper     Poultry     Roast     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 5

1/2 pound fresh poblano chiles (2 to 3)
2 boneless chicken breast halves (1 1/2 pounds total), with or without skin
1 1/2 tablespoons olive oil
1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick
1/4 cup crème fraîche or sour cream

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
  • Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
  • While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
  • Drizzle chicken with any pan juices and serve with sauce.

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Some call it chicken with poblano cream sauce. Others call it chicken rajas con crema. We call it a 25-minute dish that'll please the whole family.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 onion, thinly slivered
1 large poblano chile, thinly sliced (matchstick)
1 Tbsp. corn oil
1/2 tsp. each garlic powder and black pepper
4 small boneless skinless chicken breasts (1 lb.)
1/3 cup cubed Chihuahua cheese (asadero)
1 cup sour cream

Steps:

  • Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
  • Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
  • Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES



Creamy Poblano Chicken With Cornbread Waffles image

I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!

Provided by Kizzikate

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons butter or 3 tablespoons margarine
1 large onion, diced
3 garlic cloves, minced
2 poblano chiles, seeded & diced
6 -8 boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
cornbread waffle
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed

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.

POBLANO CHICKEN CHEESE SOUP



Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

CREAMY POBLANO CHICKEN & PASTA



Creamy Poblano Chicken & Pasta image

Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 10

1/2 cup chicken broth
3 roasted poblano chiles, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 lb. spaghetti, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 onion, sliced
1/2 tsp. garlic salt
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped cilantro

Steps:

  • Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
  • Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
  • Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.

Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

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From inmamamaggieskitchen.com


CHICKEN WITH CREAMY WALNUT-POBLANO SAUCE | RECIPE - RACHAEL …
Preparation. For the sauce, place walnuts and chicken stock in blender bowl and let soak for 15 minutes. Using the flame from the stovetop or a preheated broiler, char the poblano and serrano peppers all over. Place peppers in a covered bowl to cool. Once cool enough to touch, remove the peppers and, using a paper towel, rub away the charred skin.
From rachaelrayshow.com


CREAMY CHICKEN POBLANO SOUP RECIPE BLOG - MAGNOLIA
instructions. 1. In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer. 2.
From magnolia.com


CREAMY POBLANO CHICKEN ENCHILADAS - AVERAGE GUY GOURMET
2021-07-30 Whisk in the flour until it is combined and allow to cook for another minute or two. Whisk in the chicken broth and milk until combined. Allow to simmer for a couple of minutes to allow the sauce to thicken up. Remove from heat, add in cilantro, and salt to taste. Take about 1/2 Cup of the sauce and mix it in with the shredded chicken.
From averageguygourmet.com


PASTA WITH CHICKEN IN CREAMY POBLANO SAUCE - GRAB A PLATE
2020-09-29 Preheat the oven to 500 degrees F. Add foil to a baking sheet. Add the poblano peppers to the baking sheet and drizzle with 1 tablespoon of the olive oil. Roast for about 8 minutes, turn and continue roasting for another 8 minutes, or until charred. Transfer the peppers to a bowl and cover with plastic wrap. Set aside for 15-20 minutes.
From azgrabaplate.com


TORTILLA CRUSTED CHICKEN WITH CREAMY POBLANO RICE
2022-03-20 Saute the onion and corn in a bit of oil or butter. Then add the poblano and pimiento. Season with salt and pepper. To make the creamy sauce, add a few ounces of cream cheese and allow it to fully melt. Using milk, thin the mixture until it looks like this. Toss in your cooked white rice and chopped parsley for color.
From aimeestock.com


POBLANO SOUR CREAM CHICKEN ENCHILADAS - A SIMPLIFIED LIFE
2018-05-14 Preheat oven to 350. Place the whole poblano pepper straight onto the middle rack to roast for 20 minutes. Meanwhile, on the stove in a large skillet, melt the butter. Whisk in the flour until well combined. Next, slowly add in chicken broth, whisking to combine. Cook for 4-5 minutes until thick and bubbly. Set aside.
From asimplifiedlifeblog.com


ROASTED CREAMY POBLANO SOUP - STAYSNATCHED.COM
2022-06-12 Roast the poblano peppers. Remove the skin and chop the peppers. Add butter or olive oil to a pot on medium-high heat. Add chopped onions, carrots, celery, and garlic. Cook for 3-4 minutes. Reduce the heat on the stove to medium. Add broth and chopped peppers. Stir to combine the ingredients.
From staysnatched.com


PAN-ROASTED CHICKEN IN POBLANO CREAM SAUCE - FEEDING THE …
2020-10-02 Add diced poblano to skillet and warm for several minutes. Add half and half to skillet. Stir and adjust salt and pepper. Bring liquid to simmer, making sure to not boil. Carefully pour hot mixture into blender and purée. Return poblano cream sauce to skillet along with chicken. Heat two minutes to warm. Serve chicken on top of mashed potatoes ...
From feedingthefamished.com


CREAMY POBLANO CHICKEN - ALL INFORMATION ABOUT HEALTHY RECIPES …
Stir in chicken stock and 1/4 teaspoons salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn the heat off and let the rice steam for about 10-15 minutes. Fluff with a fork. Add cilantro and lime juice.
From therecipes.info


SLOW-COOKER POBLANO CHICKEN RECIPE - PILLSBURY.COM
2016-12-21 Steps. Hide Images. 1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. 2. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add chiles, onions and garlic; cook over medium heat 6 to 7 minutes, stirring frequently, until crisp-tender. Spoon mixture into slow cooker. 3.
From pillsbury.com


CREAMY CHICKEN, GREENS AND ROASTED POBLANO TACOS - RICK BAYLESS
2015-02-10 To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes. Meanwhile, cut the chicken into 1/2-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you ...
From rickbayless.com


CREAMY CHICKEN POBLANO SOUP RECIPE - MAGNOLIA
Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors. Use an immersion blender to carefully blend the soup until smooth.
From magnolia.com


CREAMY POBLANO CHICKEN RECIPE - ALL INFORMATION ABOUT HEALTHY …
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 …
From therecipes.info


GRILLED CHICKEN WITH POBLANO CREAM SAUCE - CASA DE CREWS
2016-05-01 Add onion and garlic, cook until translucent, 5 to 7 minutes. Add poblano and heavy cream. Puree saucepan ingredients in blender. Season with salt and pepper. Season chicken breasts with salt and pepper. Heat remaining tbsp oil in a large skillet over medium-high heat. Cook chicken until done, 4 to 5 minutes per side.
From casadecrews.com


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