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
Poblano Chicken
Published 11/08/2014
Ingredients
- 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
Instructions
- 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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Nice use of yogurt, that looks very tasty.
ReplyDeleteThanks so much Rosana!
Deleteboneless or bone in
ReplyDeleteI use boneless, skinless breasts.
DeleteAm I missing it, I don't see where ground coriander goes?
ReplyDeleteFor some crazy reason I wrote cilantro instead of coriander. I have updated the recipe so it is correct now. Thanks for letting me know!
DeleteHave made your recipe numerous times and given your site to many. Fabulous recipe I have used it on chicken pork tenderloin and added to my chili. Excellent!! Everyone raves about the flavor (so do I)
ReplyDelete