CREAMY POBLANO CHICKEN RECIPES

CREAMY POBLANO CHICKEN RECIPE | MYRECIPES

Creamy Poblano Chicken Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons butter or margarine
1 large sweet onion, chopped
2 poblano chile peppers, seeded and diced
3 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
1 teaspoon salt
½ teaspoon pepper
1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
1 (8-ounce) container sour cream
1 (8-ounce) package shredded sharp Cheddar cheese
Cornbread Waffles

Steps:

Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

CHICKEN IN POBLANO CREAM SAUCE RECIPE | ALLRECIPES

Chicken in Poblano Cream Sauce Recipe | Allrecipes image

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.

Provided by mytable_yourtummy

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 2 pounds chicken

Number Of Ingredients 10

Ingredients

5 poblano peppers, halved lengthwise
2 serrano peppers, halved lengthwise
cooking spray
2 tablespoons vegetable oil
2 pounds skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
1 (16 ounce) container sour cream
½ cup water
2 tablespoons chicken bouillon granules
1 clove garlic, peeled

Steps:

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.
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.

Nutrition Facts : Calories 296.8 calories, CarbohydrateContent 5.8 g, CholesterolContent 89.8 mg, FatContent 18.5 g, FiberContent 1.9 g, ProteinContent 26.6 g, SaturatedFatContent 8.8 g, SodiumContent 394.4 mg, SugarContent 1.4 g

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