Pollo en Salsa de Poblano y Crema
(Chicken in Poblano & Cream Sauce — Creamy, smoky, rich, delicious.)
This recipe yields about 6‑8 servings, enough for family dinner or sharing. It combines roasted poblanos, sautéed aromatics, shredded or sliced chicken, creamy sauce, bright accents. Very satisfying, with layers of flavor: roast, smoke, garlic, cream, tang, herbs.
Ingredients
Here are the ingredients you’ll need. I’ll also mention optional things you could add.
Ingredient Quantity Purpose / Notes
Chicken thighs (boneless, skinless) ~ 2 pounds (≈ 900‑1000g) Thighs stay moist; you could use breast but adjust cook time.
Poblanos 3 large Roast, peel, seed; give smoky flavor. If poblanos are mild in your area, you can add a mild chile or jalapeño for extra heat.
Onion (yellow or white) 1 large, chopped medium Aromatic base.
Garlic cloves 3‑4 cloves, minced Adds depth.
Jalapeño or serrano chile 1, minced (optional) For extra heat.
Vegetable oil or olive oil 1‑2 Tbsp For sautéing. Could also use butter or a combination.
Ground cumin 1 tsp Warm spice.
Smoked paprika (or regular paprika) 1 tsp Adds color / smoke.
Mexican oregano (dried) ½ tsp Herbal note.
Chicken broth 1½ cups (≈ 350ml) Base for sauce.
Heavy cream or Mexican crema ¾ cup (≈ 180ml) For creaminess. If you prefer lighter, you can reduce or use half & half.
Salt & black pepper To taste Essential.
Lime juice From 1 lime Bright acid to balance cream.
Fresh cilantro ½ cup chopped Garnish and freshness.
Queso fresco or cotija cheese ½ cup crumbled Garnish; adds salty, creamy contrast.
Optional: shredded cheese (Monterrey Jack or Oaxaca) ~ 1 cup If you like it cheesy.
Optional: mushrooms, corn, or spinach 1 cup total, chopped Vegetable additions.
Optional: tortilla or rice, for serving as needed
Equipment
Roasting pan or baking sheet (for roasting poblanos)
Skillet or sauté pan (medium‑large)
Knife & cutting board
Blender or immersion blender (optional—for smoother sauce)
Measuring cups & spoons
Spoon / spatula for stirring
Serving platter or bowls
Step‑by‑Step Instructions
Here’s how to make this dish from start to finish. Takes about 1 hour total (plus any resting time), prep + cook.
Step 1: Roast the Poblanos
Preheat your oven to 425°F (≈ 220°C), or you can roast over an open flame or grill if you have that setup.
Wash the poblanos, dry them. Place them on a baking sheet, or directly on a grill rack or broiler pan. Roast them, turning occasionally, until skin is blistered, charred in spots, and soft—about 20‑25 minutes. The goal: char all sides.
After roasting, immediately place them in a bowl and cover with plastic wrap or a lid (or bag) for 10 minutes so they steam—this helps loosen skin.
When cooled enough to handle, peel off the skins, remove seeds and membranes, then cut into strips. Set aside. Save some roasted skin if you like extra smoky texture.
Step 2: Prepare Chicken & Aromatics
While poblanos roast, trim chicken thighs of excess fat, pat dry, then season lightly with salt, pepper, and a little cumin + paprika.
In a large skillet over medium‑high heat, heat 1 tbsp oil. Add chicken pieces. Brown them on both sides (≈ 3‑4 minutes per side) until golden. They need not be fully cooked through—just seared. Remove chicken from the skillet, set aside.
Lower the heat slightly. In the same skillet, add remaining oil if needed, then add chopped onion. Sauté ≈ 5 minutes until softened and translucent. Add the minced garlic and optional jalapeño / serrano, cooking another minute until fragrant, but do not burn.
Step 3: Assemble the Sauce
Add the roasted poblano strips into the skillet with the onions/garlic. Stir to combine.
Return the chicken to the skillet. Pour in chicken broth so it comes up partially up the pieces. Add dried oregano, ground cumin, smoked paprika. Stir gently.
Bring mixture to a simmer, reduce heat to medium‑low. Cover and simmer for 15‑20 minutes (chicken thighs) until chicken is cooked through and tender. If using chicken breast, check early so it doesn’t dry out.
Step 4: Cream & Finishing Touches
Once chicken is cooked, reduce heat to low. Stir in heavy cream or Mexican crema. Mix gently, letting sauce warm and combine. Be careful not to boil after adding cream, so it doesn’t split.
Taste and adjust salt & pepper. If sauce is too thick, you can add a bit more broth; if too thin, let it simmer a few more minutes to reduce a little.
Stir in lime juice to brighten flavor. Optional: add in any of the optional vegetables at this point (corn kernels, spinach, mushrooms) to warm them through.
Step 5: Garnish & Serve
Once sauce is creamy and chicken tender, turn off heat. Garnish with chopped cilantro, crumbled queso fresco or cotija cheese. If you like melted cheese, sprinkle shredded cheese on top and cover with lid for a minute to melt.
Serve hot, ideally with warm tortillas (corn or flour) or a side of rice. Also good with a side of beans. Add extra lime wedges on the side.
Flavor Building & Tips
To make this dish really something people will rave about (“delicious, to die for”), here are tricks & nuances:
Roasting the peppers properly: The blister, char, smoke, peeling—this gives depth. Don’t skip peeling; the charred skin can be bitter.
Quality of cream or crema: Mexican crema (if you can find it) is a little tangy and thinner than heavy cream; good contrast. Heavy cream gives richness. You can also mix them.
Seasoning layers: Salt early (on chicken), season broth, adjust at end. Spices like cumin, paprika, oregano should be tasted and adjusted.
Acidity balance: Lime juice, sometimes even a splash of tomato or tomatillo if your friend used those, helps cut richness. A little brightness makes it “to die for.”
Texture contrast: Crunchy garnish (fresh onion, cilantro), soft chicken, creamy sauce, maybe roasted corn or grilled peppers.
Heat management: If you want spicy, leave some seeds in a jalapeño or add a chopped serrano. If mild, remove seeds.
Garlic & onions sauté: Don't rush; letting onions caramelize a bit adds sweetness to balance smoky‐cream.
Rest time: If possible, let sauce sit for a few minutes off the heat so flavors meld before serving.
Variations & Regional Twists
Depending on region or your friend’s style, you might adapt:
Use poblano + onion + garlic + roasted tomato and blend the sauce smooth before adding chicken. Your friend may have done that.
Add chipotle in adobo for smoky heat.
Use green chile (Anaheim, Hatch) instead of poblanos if hotter peppers are available.
Add a bit of cheese in sauce (like queso Oaxaca or Chihuahua) so sauce becomes cheesy‐stretchy.
Make it lighter by swapping half cream for evaporated milk or a plant‐based cream (if needed).
Use different meats: shredded chicken, or even pork (carnitas style) can work.
Add toppings: sliced radishes, pickled onions, avocado, crema, scattered queso fresco—these elevate the dish.
Full Example Recipe with Quantities
Here’s a version you can print or follow exactly. Adjusting to your kitchen.
Servings: 6
Total Time: ~1 hour
Ingredients:
2 pounds boneless, skinless chicken thighs, trimmed and cut into bite‑sized pieces
3 large poblanos, roasted, peeled, seeded, sliced into strips
1 large onion, chopped
4 cloves garlic, minced
1 jalapeño, minced (optional, for heat)
2 Tbsp oil (vegetable or olive)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried Mexican oregano
Salt & pepper, to taste
1½ cups chicken broth
¾ cup heavy cream or Mexican crema
Juice of 1 lime
½ cup cilantro, chopped
½ cup queso fresco or cotija cheese, crumbled
Tortillas or rice to serve
Instructions:
Roast poblanos under broiler or on grill at ~425°F, turning so all sides blister. Place in bowl, cover, peel, remove seeds, slice strips.
Season chicken pieces with salt, black pepper, cumin, paprika.
Heat oil in large skillet over medium‑high. Brown chicken pieces on both sides, then remove to plate.
In same pan, add onions; sauté till translucent & slightly golden (~5‑7 min). Add garlic + jalapeño; cook 1‑2 min.
Add roasted poblano strips. Stir and add chicken back. Pour in broth. Add oregano. Bring to simmer; reduce heat, cover, and cook ~15‑20 min until chicken is cooked and flavors meld.
Reduce heat, stir in cream (or crema), gently warm through (do not boil).
Stir in lime juice. Adjust salt & pepper to taste. If sauce too rich, add a splash more broth.
Off heat, stir in cilantro. Garnish with cheese.
Serve with tortillas or rice. Extra lime wedges on side.
If you like, I can also send you a version word‑for‑word recreation of what your friend showed you (if you remember some key parts), or a printable version, or even video suggestions. Want me to try that?
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