Chicken with Creamy Poblano Chili Pepper Sauce
Poblano chilis are nicely spicy, but not too hot. They’re a staple of Mexican food, which inspired us for this recipe. Prepare the chili in two steps. First, roast it, then purée it with cream, broth and cilantro. You’ll get a creamy sauce in which you’ll cook the chicken cutlets. Garnish the dish with avocado […]
Ingredients
- 2 whole poblano chili peppers
- 3 tbsp (45 ml) olive oil
- 1 1/2 cups (225 g) fresh corn kernels (2 cooked ears of corn, kernels removed) or frozen corn kernels
- 1 red onion, thinly sliced
- 2 boneless, skinless chicken breasts, halved horizontally
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (25 g) cilantro, finely chopped, plus more for serving
- 1 avocado, cut into thin slices
- 1 lime, quartered
- 1 jalapeño chili pepper, seeded and cut into rings (optional)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In an 11 x 8-inch (28 x 20 cm) baking dish, coat the poblano chili peppers with 1 tbsp (15 ml) of the oil. Bake for 20 minutes or until tender, turning them over halfway through cooking. Remove from the oven and place the poblanos in an airtight container. Let cool for 10 minutes. On a work surface, remove and compost the stems, skin and seeds. Cut the poblanos into strips.
- Meanwhile, in a large non-stick skillet over medium-high heat, soften the corn and onion in 1 tbsp (15 ml) of the oil for 5 minutes. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the chicken in the remaining oil for 3 minutes on each side. Season with salt and pepper. Set aside on the plate.
- In a small food processor, purée the cream, broth, cilantro and half of the poblano strips until smooth.
- Pour the cream mixture into the skillet. Bring to a boil and let reduce for 3 minutes or until the sauce thickens. Return the chicken to the skillet, along with the corn mixture and remaining poblano strips. Cook for another 3 minutes to heat everything through. Remove from the heat.
- Top with the avocado, lime wedges, jalapeño and more cilantro. Serve with rice, if desired.
Poblano chilis are nicely spicy, but not too hot. They’re a staple of Mexican food, which inspired us for this recipe. Prepare the chili in two steps. First, roast it, then purée it with cream, broth and cilantro. You’ll get a creamy sauce in which you’ll cook the chicken cutlets. Garnish the dish with avocado and sliced jalapeño for a beautifully green bowl of food.