Poblano Chicken Awesomeness Recipes

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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

POBLANO CHICKEN SALAD



Poblano Chicken Salad image

I came up with this recipe in my restaurant as a way to utilize leftovers and keep food cost low. As it turns out, I sold out of it in one day and is now in a regular rotation. Best eaten on a sandwich or with corn tortilla chips.

Provided by Chef David Highlander

Categories     Salad

Time 2h45m

Yield 6

Number Of Ingredients 12

3 large poblano peppers
3 pounds skinless, boneless chicken breast halves
1 pound fresh corn kernels
4 green bell peppers, seeded and chopped
4 red bell peppers, seeded and chopped
1 stalk celery, chopped
2 large yellow onions, chopped
1 pound corn tortillas
2 eggs, beaten
1 cup milk
2 cups mayonnaise
1 cup vegetable oil for frying

Steps:

  • Preheat the oven to 375 degrees F (175 degrees C).
  • Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
  • Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
  • Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
  • Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
  • Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
  • When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

Nutrition Facts : Calories 1156.1 calories, Carbohydrate 67.9 g, Cholesterol 222.5 mg, Fat 73.4 g, Fiber 12 g, Protein 60.8 g, SaturatedFat 12.3 g, Sodium 632.4 mg, Sugar 14 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

DELICIOUS CHICKEN POBLANO



Delicious Chicken Poblano image

Make and share this Delicious Chicken Poblano recipe from Food.com.

Provided by piranhabriana

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

3 chicken breasts
1 lime
1 medium yellow onion, chopped
2 poblano peppers, chopped into 1/4 ",pieces and seeded
1/2 cup sour cream
1 (8 ounce) carton whipping cream
1 cup shredded monterey jack cheese
1/4 cup butter
salt, to taste
pepper, to taste
thyme, to taste

Steps:

  • Shake pepper and thyme on chicken breasts.
  • Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
  • Set aside in a baking dish and preheat oven to 375 degrees.
  • In a saute pan, melt butter and saute onion and poblano peppers till soft.
  • Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
  • Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
  • Turn on blender and puree, leaving some of the texture- set aside.
  • Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
  • Take the remainder of the peppers and onion and place them on top of the chickens.
  • Cover the top with cheese and lightly sprinkle thyme on top of everything.
  • Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
  • Serving suggestion: With rice!

Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9

POBLANO CHICKEN AWESOMENESS



Poblano Chicken Awesomeness image

This is a wonderful, easy and impressive dish. Company-worthy! A little spicy, but not overpowering. Just right! Thanks to Lance to perfected this and posted on his Facebook page : )

Provided by Susanne Baskin

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -6 boneless skinless chicken breasts
3 poblano peppers
5 slices bacon
3 tablespoons salted butter
1/2 cup of dry white wine or 1/2 cup any dry white wine
12 -15 sliced mushrooms
1/2 cup flour
1 tablespoon chopped garlic
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small ½ inch squares.
  • Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.

Nutrition Facts : Calories 461.2, Fat 25, SaturatedFat 12.4, Cholesterol 132.4, Sodium 2058.5, Carbohydrate 23.4, Fiber 4.2, Sugar 1.4, Protein 31.8

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 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

CREAMY CHICKEN WITH ROASTED POBLANOS



Creamy Chicken with Roasted Poblanos image

Enjoy Creamy Chicken with Roasted Poblanos tonight. Chicken, pomegranate seeds and fresh poblano chilies star in this easy skillet dish. Learn how to make Creamy Chicken with Roasted Poblanos with our step-by-step video.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 6

3/4 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup pomegranate seeds, divided
1 whole chicken (4 lb.), cut up
4 large roasted poblano chiles (1 lb.), peeled, seeded and cut into strips
4 slices OSCAR MAYER Baked Cooked Ham, chopped

Steps:

  • Blend broth, cream cheese and 1/3 cup pomegranate seeds in blender until smooth; strain.
  • Cook chicken in large skillet on medium heat 10 min. or until evenly browned on both sides, turning occasionally. Add chiles and ham; cook 2 min.
  • Pour cream cheese mixture over ingredients in skillet; cover. Cook on medium-low heat 15 min. or until chicken is done (165ºF).
  • Top with remaining pomegranate seeds.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

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From momsdinner.net


POBLANO CHICKEN - MEGAN VS KITCHEN
2022-01-11 Add ½ cup of sauce to a large bowl. Add in chicken breast and mix till the chicken is well coated. Cover and refrigerate 30 minutes - 2 hours. Put the remaining sauce in the fridge for later. Preheat oven to 350 degrees; Heat olive oil in a large cast-iron skillet* over medium-high heat. Add poblano peppers and cook until they brown about 2-3 minutes. Transfer to a plate.
From meganvskitchen.com


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