This Poblano Chicken is a wonderful weeknight meal for the family. Juicy chicken breast surrounded by a creamy flavorful sauce with just enough spice.
With the holidays fast approaching I have been stuck in pumpkin mode. Yes, my fall addiction, pumpkin. Oh, and pasta. Things that scream comfort to me and make me feel all warm and cuddly. What can I say, food makes me happy. Give me a big bowl of pasta like my Lightened-Up Fettuccini Alfredo or Spaghetti with Meat Sauce, my sofa, and a movie, and I am tickled pink! Forget the gray, damp Washington days, I have a big bowl of happiness. Yes!!
Does food do that to you? I could seriously be having the worst day of my life, well maybe not the worst day but one that is pretty close to it, and just the smell of food cooking will make me smile. A sweet treat baking in the oven, some stew simmering on the stove, a roast cooking away in the slow cooker, yup all of those things can make a day that is ready to crash and burn turn into one that ends up with not a gloomy thought in site (can thoughts be in site? Oh well, you know what I mean!).
But then I realized that I have been neglecting another food that makes me happy. Mexican food, or rather the flavors of Mexican food. Not only does it bring back a flood of wonderful memories of living in San Diego, but there is just something about those flavors. Give me some creamy goodness, a bit of heat, all topped with some melty cheese? Oh ya baby!! That will turn any frown upside down, and that is this dish to a T.
You all know that Kevin does not share my love of all things Mexican. However, when it comes to this dish, he is all about me getting into the kitchen and getting down to business. The chicken comes out so moist and full of flavor. Even though I am only cooking for two, I make the full recipe so we have leftover chicken for sandwiches. Or I shred it and use it in another dish later in the week. Stay tuned for my One-Pot Mexican Chicken. OhhhEmmmGeeee did that rock our world, and was sooooo easy it is ridiculous!
And the sauce? WOWZERS! Don’t even get me started on the sauce. OK, OK, I will get started on the sauce. If you are like me and cooking the full recipe for the leftovers, you can of course just save them and eat them as is OR shred that chicken and save that sauce and make yourself some cheesy chicken enchiladas with that poblano sauce. Knock knock, hello that is some serious deliciousness happening right there people!!
1 year ago - 3 Cheese Pumpkin Mac and Cheese
2 years ago - Baked Spaghetti
- 4 poblano peppers, seeded and rough chopped
- 1 cup chicken stock
- 1 medium onion, quartered
- 4 cloves garlic, chopped
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon Mexican oregano
- 1 teaspoon ground coriander
- Kosher salt
- Cracked black pepper
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup non-fat Greek yogurt
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 cups Mexican blend shredded cheese
- In a blender or food processor, combine peppers with stock, onions, garlic, cumin, oregano, coriander, salt and pepper; purée.
- In a sauce pot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise heat a bit. Add poblano puree and simmer to thicken and cook sauce, 20-25 minutes.
- Preheat oven to 375ºF.
- While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then transfer to casserole dish. Pour poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces (internal temp should be 165 degrees F).
Prep Time: 00 hrs. 15 mins.
Total time: 60 mins.
Tags: chicken, poblano pepper, onion, garlic, Greek yogurt, cheese, main dish, Mexican
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