Chicken in Poblano Cream Sauce

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 297 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.