Chicken in Poblano Pepper Cream Recipe

Last week I found an amazing sale on Poblano peppers at about $.40 a pound. So I stocked up and figured out I could cook some Chiles Rellenos and one of my favorite comfort food: chicken in poblano pepper cream.

RELATED POST: Chiles Rellenos: A Mexican Classic That’s Easy to Make

Why is this one of my favorite meals? Because it involves broiling the peppers, which in Spanish is called “tatemar”. It involves broiling something to the point of getting the skin black, then put it in a plastic bag so they sweat it off and then removing the skin. It gives peppers an amazing and unique taste.

Don’t be fooled by the serving size. A little bit of food goes a long way with this recipe. In fact, I can assure you’ll need a nice nap after lunch.

What You’ll Need

To serve 4:

• 1 lb. Skinless boneless chicken thighs (you can use breasts, too).
• 3 Poblano Peppers.
• 1 can of sour cream, about 400 ml.
• 1 chicken stock cube.
• Salt and pepper to taste.

Chicken in Poblano Pepper Cream Step by Step

1. Season the chicken with salt and pepper and put it in a pan with a little oil.
2. Wash the peppers and put them in the direct fire until the skin gets black but not burned.
3. Put the peppers inside a plastic bag and leave them in for about 5 minutes.
4. Remove the skin, seeds, and vains from the peppers. Use some water if you feel they’re too hot for your hands.
5. Put the peppers with the cream and the chicken stock cube in the blender and blend until you get a homogeneous mix.
6. By now your chicken should be done. Pour the cream into the pan with the chicken and mix well. Then let it simmer for about 10 minutes.

Serve this dish with white rice for best results. But you can also eat it by itself or with some corn tortillas.

Chicken in Poblano Pepper Cream with Pictures

• Season the chicken with salt and pepper. Then put it in a pan with a little oil.

 

• Wash the peppers and put them in a direct fire until the skin gets black but not burned.

 

• Put the peppers inside a plastic bag and leave them in for about 5 minutes.

 

• Remove the skin, seeds, and vains from the peppers. Use some water if you feel they’re too hot for your hands.

 

• Put the peppers with the cream and the chicken stock cube in the blender and blend until you get a homogeneous mix.

 

• By now your chicken should be done. Pour the cream into the pan with the chicken and mix well. Let it simmer for about 10 minutes.

 

The Final Result

 

Hope you enjoy the delicious taste of this amazingly simple dish and the unbelievable smell that the peppers give to your home. You’ll have a hard time having a small serving but believe me, this picture shows a LOT of food that knocked me out for about an hour of how nutritious and filling it is.

This is the best way to use Poblano peppers: to broil them and cook them this way. Not just this dish or chiles rellenos, picadillo and rajas (which is literally just the peppers in thin slices) are also tasty dishes that involve the same first step.

Poblano peppers are also very cheap and just four can easily feed 2-4 people. Take a chance on this amazing gift from Mexico to the world, they are not spicy and are very versatile.