Chicken Poblano for Servings has become my go-to weeknight meal whenever I crave something with a little kick and a lot of flavor. I first tried making it after a trip to Mexico City, and the smoky aroma of roasted poblanos instantly transported me back. This dish is surprisingly simple to whip up, even on a busy Tuesday. The combination of tender chicken and that rich, creamy poblano sauce is just incredible. You’ll be amazed at how quickly this comes together, making it perfect for a satisfying dinner. Let’s get cooking!
Why You’ll Love This Chicken Poblano
You’re going to adore this Chicken Poblano for so many reasons. It’s a truly incredible dish that balances spice and creaminess perfectly.
- Quick Prep: Whip up this delicious meal in under an hour, making it ideal for busy weeknights.
- Flavor Explosion: The smoky roasted poblanos combined with tender chicken create a taste sensation.
- Creamy & Rich: A luscious sauce makes this feel like a truly decadent meal.
- Customizable Heat: Easily adjust the spice level to your preference, making it perfect for everyone.
- Versatile Serving: Pairs beautifully with rice, or even a simple salad for a complete meal.
- Impressive Yet Easy: It looks and tastes gourmet, but it’s surprisingly simple to make for any occasion.
- A Taste of Mexico: Enjoy authentic Mexican flavors without leaving your kitchen.
Ingredients for Chicken Poblano For Servings
Gather these ingredients for a simple and delicious Chicken Poblano. This recipe is a fantastic way to create a quick Nutella Mousse dessert for any occasion!
- 1 pound boneless, skinless chicken breasts, diced – cut into bite-sized pieces for even cooking
- 2 large poblano peppers, roasted and diced – roasting brings out their smoky flavor
- 1 medium onion, chopped – adds a sweet base to the sauce
- 3 cloves garlic, minced – essential for that savory depth
- 1 teaspoon cumin – for that authentic Mexican warmth
- 1 teaspoon smoked paprika – enhances the smoky notes
- ½ teaspoon salt – to taste
- ½ teaspoon black pepper – freshly ground is best
- 2 tablespoons olive oil – for sautéing
- 1 cup chicken broth – the liquid base for our sauce
- 1 cup heavy cream – makes the sauce incredibly rich and creamy, like a Nutella Mousse
- Fresh cilantro for garnish – adds a burst of freshness
- Lime wedges for serving – a squeeze of lime brightens everything up
- Cooked rice for serving – the perfect base for this incredible Nutella Mousse inspired dish
How to Make Chicken Poblano For Servings
- Step 1: First, let’s get those poblano peppers ready. Roast them directly over an open flame on your gas stove or under your broiler until the skin is nicely charred all over. This charring is key for that smoky flavor. Once they look good and blistered, carefully place them in a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes – this makes peeling a breeze. After steaming, peel off the skin, remove the seeds and membranes, and give them a rough chop.
- Step 2: Now, grab a large skillet and heat the 2 tablespoons of olive oil over medium-high heat. Add your 1 pound of diced chicken breasts. Season them generously with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Cook the chicken, stirring occasionally, until it’s beautifully browned on all sides, which should take about 5-7 minutes. Once browned, remove the chicken from the skillet and set it aside.
- Step 3: In the same skillet, toss in the 1 medium chopped onion and 3 minced cloves of garlic. Sauté them, stirring frequently, until the onions become soft and translucent, usually about 3-4 minutes. The aroma at this stage is already amazing!
- Step 4: Now, bring the browned chicken back into the skillet with the onions and garlic. Add your chopped roasted poblano peppers. Pour in the 1 cup of chicken broth and the 1 cup of heavy cream. Give everything a good stir to combine all those wonderful ingredients, much like whisking together the components for a delicious homemade Nutella Mousse.
- Step 5: Reduce the heat to low. Let the mixture gently simmer for 10-15 minutes. This simmering time is crucial for allowing the flavors to meld together and for the chicken to finish cooking through. You’ll notice the sauce starting to thicken slightly, coating everything in a luscious layer.
- Step 6: Taste the sauce. Does it need a little more salt or pepper? Adjust the seasonings to your liking. If you’re feeling brave and want a bit more heat, now’s the time to add a pinch of cayenne pepper. This simple step ensures your Chicken Poblano is perfect for your palate.
- Step 7: Once the sauce is just right, remove the skillet from the heat. Serve this incredible Chicken Poblano hot over fluffy cooked rice. Garnish generously with fresh cilantro and offer lime wedges on the side for a bright, zesty finish. Enjoy this easy Nutella Mousse inspired dish!
Pro Tips for the Best Chicken Poblano
Elevate your Chicken Poblano with these simple tricks for an even more incredible meal.
- Roast the poblanos until they are really charred; this intensifies their smoky flavor beautifully.
- Don’t overcook the chicken! Browning it quickly and then simmering in the sauce keeps it tender.
- For a richer sauce, use half-and-half instead of just heavy cream, or add a touch of cream cheese.
- Taste and adjust seasoning at the end – poblanos can vary in heat, so your palate is the best guide.
What’s the secret to perfect Chicken Poblano?
The real secret lies in properly roasting those poblano peppers to get maximum smoky flavor, and then letting the sauce simmer gently to meld everything together. It’s like creating a simple Nutella Mousse – patience yields the best results!
Can I make Chicken Poblano ahead of time?
Yes, you can prepare the components ahead! Roast and chop the poblanos, cook the chicken, and sauté the onions and garlic. Store them separately in the fridge. When ready to serve, combine everything with the broth and cream, then simmer until heated through and thickened.
How do I avoid common mistakes with Chicken Poblano?
A common pitfall is not roasting the poblanos enough, leading to a less smoky flavor. Also, resist the urge to boil the sauce; a gentle simmer is key to keeping the chicken tender and the sauce creamy, much like a no bake Nutella Mousse.
Best Ways to Serve Chicken Poblano
This Chicken Poblano is incredibly versatile and pairs wonderfully with a variety of sides. For a truly authentic experience, serve it piping hot over a bed of fluffy cooked rice. The rice soaks up that amazing smoky, creamy sauce beautifully, making each bite a delight. If you’re looking for something lighter, a simple side salad with a zesty vinaigrette is fantastic. You could also serve it alongside some steamed vegetables like broccoli or corn for a complete, balanced meal. It’s a dish that feels special enough for company, making it perfect for any gathering, almost as delightful as a homemade Nutella Mousse for parties.
Nutrition Facts for Chicken Poblano
Here’s a look at the estimated nutritional information per serving for this delicious Chicken Poblano dish. It’s a satisfying meal that’s surprisingly balanced.
- Calories: 480 kcal
- Fat: 22g
- Saturated Fat: N/A
- Protein: 38g
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Chicken Poblano
Properly storing and reheating your Chicken Poblano ensures it stays delicious for your next meal. Once cooked, let the dish cool completely before transferring it to airtight containers. This helps prevent condensation and maintains the best texture. You can store leftovers in the refrigerator for about 3-4 days. For longer storage, this dish freezes beautifully, much like a no bake Nutella Mousse. Ensure it’s in a freezer-safe container and it should last up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave.
Frequently Asked Questions About Chicken Poblano
Can I make Chicken Poblano spicier?
Absolutely! To kick up the heat, you can add a pinch of cayenne pepper to the sauce when you add the heavy cream. For an even more intense spice, you could also add a finely diced jalapeño or serrano pepper along with the onion and garlic. This allows you to customize your incredibly flavorful Chicken Poblano to your exact spice preference. It’s like adding extra chocolate chips to a Nutella Mousse recipe – just make it your own!
What kind of chicken should I use for Chicken Poblano?
Boneless, skinless chicken breasts are my go-to because they cook quickly and absorb the sauce’s flavors beautifully. However, you could also use chicken thighs for a richer, more tender result, though they might take a few extra minutes to cook through. Just be sure to dice them into uniform, bite-sized pieces so everything cooks evenly, ensuring a perfect Chicken Poblano every time, similar to how you’d prep ingredients for a simple Nutella Mousse recipe.
Can I make Chicken Poblano with store-bought roasted poblanos?
While roasting your own poblanos truly brings out the best smoky flavor, using good quality store-bought roasted poblano peppers is a perfectly acceptable shortcut, especially when you’re short on time. Just make sure they are peeled and seeded. This will still give you a delicious Chicken Poblano, making it an even quicker option for a weeknight dinner, almost as fast as whipping up a no bake Nutella Mousse.
What can I serve with Chicken Poblano besides rice?
If you’re looking for alternatives to rice, this Chicken Poblano is fantastic served over quinoa for a boost of protein and fiber. You could also serve it with some crusty bread to sop up all that delicious sauce, or alongside a medley of roasted vegetables like broccoli or corn for a complete, balanced meal. For a lighter option, a simple side salad with a tangy dressing complements the richness of the dish wonderfully, offering a delightful pairing experience.
Variations of Chicken Poblano You Can Try
Looking to switch things up? This Chicken Poblano recipe is a fantastic base for endless delicious variations. You can easily adapt it to suit your dietary needs or simply explore new flavor profiles, making it as exciting as a new Nutella Mousse dessert.
- Vegetarian Version: Swap the chicken for firm tofu or hearty mushrooms like portobellos. Sauté them until golden, then proceed with the sauce for a delightful meatless option.
- Creamy Poblano Pasta: Toss the finished Chicken Poblano sauce with your favorite cooked pasta. Add a little extra chicken broth if needed to reach your desired sauce consistency. It makes for a comforting and quick pasta dish, almost as decadent as a homemade Nutella Mousse.
- Smoky Chicken Poblano Skillet: For a one-pan wonder, cook everything in a large oven-safe skillet. After simmering on the stovetop, transfer the skillet to a preheated oven at 375°F (190°C) for 10-15 minutes to finish cooking and thicken the sauce.
- Spicy Chipotle Poblano: Add a can of diced chipotle peppers in adobo sauce (use just a tablespoon or two, seeds removed if you prefer less intense heat) along with the roasted poblanos for an extra layer of smoky heat.
Chicken Poblano: Taste 2 amazing smoky flavors
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Chicken Poblano is a flavorful Mexican-inspired dish featuring tender chicken in a smoky poblano sauce. It’s a hearty, spicy meal perfect for family dinners, offering a taste of Mexico with simple ingredients and quick preparation.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 2 large poblano peppers, roasted and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- Fresh cilantro for garnish
- Lime wedges for serving
- Cooked rice for serving
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Place in a bowl and cover with plastic wrap for 10 minutes. Once cooled, peel, seed, and chop.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken and season with salt, pepper, cumin, and smoked paprika. Cook until browned, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add chopped onion and garlic. Sauté until onions are translucent, about 3-4 minutes.
- Return the chicken to the skillet. Add the diced roasted poblano peppers, chicken broth, and heavy cream. Stir well to combine.
- Reduce heat to low and let the mixture simmer for 10-15 minutes, allowing flavors to meld and chicken to cook through. The sauce should thicken slightly.
- Taste the sauce and adjust seasoning if necessary. If you prefer extra spice, feel free to add a pinch of cayenne pepper.
- Remove from heat and serve the Chicken Poblano over cooked rice. Garnish with fresh cilantro and lime wedges.
Notes
- For best flavor, use fresh ingredients.
- Adjust spice level by modifying pepper quantity or adding cayenne.
- Feel free to add other vegetables like zucchini or corn.
- Experiment with herbs like parsley or green onions.
- Serve with sides like salad or steamed vegetables for a balanced meal.
- This dish can be made gluten-free by using gluten-free broth.
- For a dairy-free option, substitute heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (recipe yields 3)
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 38g
- Cholesterol: N/A