Chicken with Poblano Cream Sauce
This is a super easy recipe that packs a lot of flavor. I usually serve this with brown rice. The nutty flavor goes really well with the sauce. I also pound my chicken breasts to the thickness of the thinnest part so that they cook evenly (and faster!). You can cook the chicken however youd like--I usually grill it.
This is a super easy recipe that packs a lot of flavor. I usually serve this with brown rice. The nutty flavor goes really well with the sauce. I also pound my chicken breasts to the thickness of the thinnest part so that they cook evenly (and faster!). You can cook the chicken however youd like--I usually grill it.
- Carbohydrate 2.4084221 g
- Cholesterol 150.57863 mg
- Fat 13.66103 g
- Fiber 0.333250003457069 g
- Protein 55.0663295 g
- Saturated Fat 3.60402468 g
- Serving Size 1 1 Serving (274g)
- Sodium 197.22262 mg
- Sugar 2.07517209654293 g
- Trans Fat 1.06499092 g
- Calories 365 calories
Step-by-step
- Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
- Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
- Puree in blender; add water if too thick. Season with salt and pepper.
- Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
Evaluating Doneness Without a Thermometer
Proteins undergo distinct physical transformations as thermal energy penetrates their muscle fibers, making visual and tactile inspection reliable tools for culinary accuracy. Pounding boneless, skinless chicken breasts to an even thickness ensures uniform resistance across the cut, preventing the thin tail from drying out before the center reaches safety. When pressed with the flat of a spatula, properly cooked poultry yields a firm spring rather than the mushy give of raw meat and the clear juices run without a trace of pink. Because residual heat continues cooking the protein off the heat source, removing the skillet at the four-minute mark preserves optimal moisture.
Constructing the Poblano Cream Foundation
Blistering the exterior of a chile over an open flame breaks down the tough outer cuticle while imparting a smoky dimension that defines the sauce. Steaming the pepper in a paper towel traps moisture against the skin, allowing the charred layer to slide off effortlessly under running water without tearing the delicate flesh beneath. Softening chopped onions and garlic in canola oil over medium heat for five to seven minutes breaks down their cellular walls to release natural sugars, which balance the inherent bitterness of the pepper before the heavy cream is introduced.
Managing Sauce Consistency and Storage
Blending the warm aromatics, roasted chile, and dairy creates an emulsion that requires careful monitoring of viscosity. Adding water in tablespoon increments prevents the emulsion from breaking while achieving a texture thin enough to coat a spoon evenly. Leftover sauce stored in an airtight container maintains quality for up to two days in the refrigerator, though gentle reheating over low heat is required to prevent the dairy solids from separating.
