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Chicken Poblano (Pollo a la Poblana)




Source of Recipe


Internet


List of Ingredients




FOR THE POBLANO SAUCE:
4 poblano chiles
1 tablespoon vegetable oil
1 white onion, sliced thin
3 cloves garlic
1/2 teaspoon oregano
3/4 teaspoon thyme
1 cup cream
1/3 cup cilantro, chopped
salt (to taste)

FOR THE CHICKEN:
1 tablespoon olive oil
6 boneless chicken breasts


Recipe



TO PREPARE THE POBLANO SAUCE:
Roast and clean the poblano chiles. Roughly chop and place in a blender.

Heat the oil in a frying pan. When hot, add the onion, garlic, oregano, and thyme and saute for 5 minutes.

Add the cream, cilantro, and salt. Cook for another 5 minutes.

Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.

TO PREPARE THE CHICKEN:
Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.

Pour the poblano sauce on top on the chicken breasts when serving.

PLAN AHEAD:
1-3 days in advance: Make the poblano sauce.

"Chicken Poblano originally comes from Puebla, known to many as the heart of mexican cuisine. It�s simple and fast to prepare and will enable you to plan an elegant and authentic meal. Serve it along side white rice."

Servings: 6