Pollo con poblano sauce
Ingredients
- 2 chicken breasts
- 1 garlic clove
- 1/4 tsp pepper
- 1/2 cup corn kernel
- 1/2 onion
- 1/2 tbsp cooking oil
- 3/4 cup heavy cream
- 1 cup milk
- 3 poblano chiles roasted and peeled
- 1 garlic clove
- 1 handful of cilantro
- 1/4 cup Chihuahua cheese
- 1/2 tsp salt
Instructions
- Prepare the Poblanos: Roast the poblano chiles and serrano until their skins blister. Please place them in a plastic bag for 5 minutes, then peel off the skins and remove the seeds.
- Sautéing the onion and garlic in a hot pan until fragrant and golden. This creates a rich base for the sauce. Once done, transfer them to a blender.
- Salt and pepper the chicken in the same pan; using the remaining flavorful oil, sear the chicken breasts until golden brown on both sides to lock in juices and flavor. Cover and cook on medium-low heat for about 12 minutes or until fully cooked.
- Combine the sautéed onion, garlic, cilantro, milk, chicken bullion, salt, and Mexican crema (or Greek yogurt for a lighter option) in the blender. Add seedless, skinless poblanos and blend until smooth. Taste and adjust the heat by adding small pieces of the serrano—season with salt to taste.
- Combine: Lower the heat and pour the poblano cream sauce over the chicken in the skillet. Stir gently and let it heat through, but do not let it boil to prevent curdling.
- Add Cheese and Corn: Add the Chihuahua cheese and corn kernels to the skillet. Stir until the cheese is melted and everything is well combined.
- Serve: Serve the creamy poblano chicken with your favorite sides, such as rice or spaghetti. Don’t forget to have the toasted baguette slices ready for dipping!
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