Creamy Poblano Chicken (Pollo en Salsa de Chile Poblano)

Instructions

1. Roast the Poblanos: Position an oven rack directly beneath the broiler and line a rimmed baking sheet with aluminum foil. Arrange the poblano peppers on the baking sheet and broil for 6–9 minutes, turning every 2–3 minutes, until the skins are blistered and blackened on all sides.3 large poblano peppers
2. Steam the Poblanos: Transfer the hot peppers to a heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10–15 minutes, until the skins loosen and the peppers are cool enough to handle.roasted poblano peppers
3. Peel and Cut the Poblanos: Rub away the blistered skins with your fingers or a paper towel. Remove the stems, seeds, and loose membranes. Pat the peppers dry. Slice 2 poblanos into strips approximately ½ inch wide and coarsely chop the remaining poblano for the sauce.steamed poblano peppers
4. Prepare the Chicken: Halve each chicken breast horizontally to make 4 cutlets. Pound only the thicker areas until each cutlet is approximately ½ inch thick. Season both sides with ¾ teaspoon of the fine sea salt, garlic powder, and black pepper.2 large chicken breasts, ¾ tsp fine sea salt, ½ tsp garlic powder, ½ tsp black pepper
5. Blend the Poblano Cream: Add the chopped roasted poblano, evaporated milk, Mexican crema, and chicken bouillon to a blender. Blend for 30–45 seconds, until creamy and mostly smooth with very fine green flecks throughout.1 chopped roasted poblano, ½ cup evaporated milk, 1 cup Mexican crema, ½ tsp chicken bouillon
6. Sear the Chicken: Heat the avocado oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken cutlets without crowding the pan. Cook for 3–4 minutes on the first side, until deeply golden. Turn and cook for another 1–2 minutes. Transfer the chicken to a plate. It will not be completely cooked at this stage.1 tbsp avocado oil, seasoned chicken cutlets
7. Brown the Mushrooms: Reduce the heat to medium and add the butter. Once melted, arrange the mushrooms in an even layer. Cook without stirring for 3–4 minutes, then continue cooking for another 3–4 minutes, stirring occasionally, until browned and their released moisture has evaporated.1 tbsp butter, 8 oz mushrooms
8. Cook the Onion: Add the sliced white onion and remaining ¼ teaspoon fine sea salt. Cook for 4–5 minutes, stirring occasionally, until the onion softens and begins turning lightly golden around the edges.1 medium white onion, ¼ tsp fine sea salt
9. Add the Garlic and Rajas: Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the sliced poblano peppers and cook for another 2 minutes.2 garlic cloves, 2 sliced roasted poblanos
10. Cool the Skillet Briefly: Reduce the heat to low and remove the skillet from the burner for 1 minute. This allows the pan to cool slightly before the cultured dairy is added.prepared mushroom and poblano mixture
11. Add the Poblano Cream: Pour the blended poblano cream into the skillet and stir gently until it coats the mushrooms, onion, and poblano strips. Return the skillet to low heat.blended poblano cream
12. Finish the Chicken: Return the chicken and any collected juices to the skillet. Cook uncovered over low heat for 4–6 minutes, turning the cutlets once, until the sauce is hot and the thickest portion of each cutlet reaches 165°F. The sauce may show an occasional gentle bubble but should never boil vigorously.seared chicken cutlets, poblano mushroom cream
13. Adjust the Sauce: If the sauce becomes thicker than desired, add chicken broth or evaporated milk 1 tablespoon at a time. Taste and adjust with additional fine sea salt only if needed.2–4 tbsp chicken broth or evaporated milk as needed, fine sea salt
14. Garnish and Serve: Remove the skillet from the heat. Finish with chopped cilantro and queso fresco if desired. Serve immediately with Mexican rice, potatoes, or warm tortillas.cilantro, queso fresco