Poblano Chicken Recipe

Prep & Marinate

Pat chicken breasts dry. In a bowl whisk together 2 tbs olive oil, 1 tbs lime juice, cumin, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Coat chicken evenly and let marinate at least 15 minutes (up to 2 hours refrigerated).

Cook Chicken

Preheat grill or heavy skillet to medium-high (about 400°F/200°C). If grilling, oil grates. Grill or sear chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C) and exterior has good char. Transfer to a plate and tent with foil to rest 5 minutes before slicing.

Roast and Peel Poblanos

Char poblano peppers over a gas burner, under a broiler, or on a hot skillet until blackened and blistered on all sides (8-10 minutes), turning frequently. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop.

Sauté Aromatics

In a medium skillet over medium heat melt 1 tbs butter. Add 1/4 cup finely chopped yellow onion and sauté 2-3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Make Roux & Simmer

Stir in 1 tbs flour and cook 30-45 seconds. Slowly whisk in 1/2 cup chicken stock until smooth, then add 3 tbs heavy cream and 2 tbs softened cream cheese. Add chopped roasted poblano and bring to a gentle simmer, stirring until sauce thickens, about 3-4 minutes.

Finish

Remove from heat and blend with an immersion blender or transfer to a blender and puree until smooth (careful with hot liquids). Stir in 1/2 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.

Place peeled and cubed potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain well and return to pot. Add 2 tbs butter, 1/2 cup warm milk, 3/4 tsp salt and 1/4 tsp pepper. Mash until smooth and creamy; adjust milk and seasoning to reach desired consistency. Keep warm.

Toss broccoli florets and sliced carrots with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Steam or sauté in a skillet over medium-high heat 4-6 minutes until tender-crisp (or roast at 425°F/220°C for 12-15 minutes). Keep warm.

Divide mashed potatoes among 4 plates. Arrange sliced rested chicken breasts atop or beside the potatoes. Spoon warm poblano cream sauce over the chicken (and a little on the potatoes if desired). Add the fresh vegetables to the plate. Garnish with chopped cilantro and serve with lime wedges alongside for squeezing.