4 Poblano chiles
1 tablespoon vegetable oil
1 white onion, thinly sliced
3 cloves garlic
½ teaspoon oregano
¾ teaspoon thyme
1 cup cream
1/3 cup cilantro, chopped
salt, to taste
1 tablespoon olive oil
6 boneless chicken breasts
Chicken with Poblano Chile Cream
- Chicken Poblano originally comes from Puebla, known to many as the birthplace of post-colonial Mexican cuisine. This dish is easy to prepare and will enable you to serve an elegant, authentic meal in little time. Serve with carrot and corn-studded white rice.
1. Roast and clean the poblano chiles. Roughly chop and place in a blender jar.
2. Heat the oil in a frying pan. When hot, add the onion, garlic, oregano and thyme and sauté for 5 minutes.
3. Add the cream, cilantro and salt. Cook for another 5 minutes.
4. Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.
5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.
6. Pour the poblano sauce on top on the chicken breasts and serve.
6 servings