Pollo En Crema Poblano Recipe

Prepare and Sear

Pat the chicken breasts dry and slice each into 3/4-inch thick cutlets (or butterfly and cut to similar size). Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer (work in batches if needed) and sear 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F/71-74°C). Transfer chicken to a plate and tent with foil; reserve skillet with fond for sauce.

Roast and Peel Poblanos

Place the 3 poblano peppers (and the serrano if you want heat) directly over a gas burner or under a hot broiler, turning occasionally, until charred and blistered all over (8-10 minutes). Transfer to a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam. When cool, peel off charred skin, remove stems and seeds (leave some seeds from serrano if you prefer extra heat) and roughly chop.

Sauté Aromatics

In the same skillet used for the chicken, melt 1 tablespoon butter over medium heat. Add 1/2 cup diced white onion and sauté 3-4 minutes until translucent. Add 3 minced garlic cloves and sauté 30-45 seconds until fragrant.

Make Roux and Deglaze

Stir in 1 tablespoon all-purpose flour and cook 1 minute to remove the raw flour taste. Slowly pour in 1 cup chicken stock while scraping up browned bits from the pan. Bring to a gentle simmer, whisking to incorporate the roux.

Blend Poblanos

Transfer the charred chopped poblanos and serrano to a blender or use an immersion blender in a tall container. Add the sautéed onion/garlic mixture and blend with 1 cup heavy cream until smooth and silky. If the blender is tight, add a splash more stock or cream to help blend. Taste for heat and texture.

Finish Sauce

Return the blended poblano-cream mixture to the skillet. Stir in 1/4 cup crema Mexicana (or sour cream), 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper. Simmer gently over low heat 4-6 minutes until slightly thickened and glossy. Stir in 1 tablespoon lime juice and adjust seasoning to taste (add more salt, lime, or a pinch of sugar if the peppers are bitter). If sauce is too thick, thin with up to 2 tablespoons chicken stock or cream.

Combine with Chicken

Return the seared chicken to the skillet, spooning sauce over each piece. Simmer together 2-3 minutes just to rewarm and let flavors marry. Ensure chicken reaches final safe temperature if needed.

Transfer chicken to a serving platter or serve directly from the skillet. Spoon extra poblano cream sauce over the chicken. Sprinkle 2 tablespoons chopped fresh cilantro and 1 tablespoon toasted sesame seeds or toasted pepitas over the top. Serve with warm rice or tortillas (about 4 servings) and lime wedges on the side.