Chicken Poblanos & Cream Recipe

Prep

Pat the chicken thighs dry and season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp ground cumin. Peel and quarter the onion. Smash the garlic cloves with the flat side of a knife (leave whole). Rinse poblanos and pat dry.

Roast poblanos

Preheat broiler or gas flame to high. Place poblanos on a foil-lined sheet and broil or char over an open flame, turning with tongs, until skins are blackened and blistered on all sides (8–12 minutes). Transfer poblanos to a bowl and cover tightly with plastic wrap or a lid; let steam 10 minutes to loosen skins.

Peel and seed poblanos

When cool enough to handle, peel off charred skin with your fingers or a small knife. Split each pepper, remove stems and seeds, and roughly chop. Reserve about 1/2 cup chopped peppers for garnish if desired.

Sear chicken

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add seasoned chicken thighs and sear 4–5 minutes per side until golden-brown and mostly cooked through. Remove chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium. In the same skillet add the quartered onion and smashed garlic; cook, stirring, until softened and starting to brown, about 5–7 minutes. If the pan is dry, add up to 1 tbs oil.

Deglaze and simmer

Add 1 cup chicken broth to the skillet, scraping any browned bits from the bottom. Stir in the chopped poblanos. Return chicken to the pan, nestling into the liquid. Bring to a simmer, cover, and cook gently 8–10 minutes until chicken is cooked through (internal temp 165°F / 74°C).

Finish cream sauce

Remove chicken once more to a cutting board. Stir 1 cup heavy cream and 4 oz cream cheese (cut into pieces) into the skillet; simmer gently and whisk until cream cheese melts and the sauce is smooth, about 3–5 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tbs lime juice and 2 tbs chopped cilantro (optional).

Combine & warm

Slice or shred the cooked chicken and return it to the skillet, tossing to coat with the poblano cream sauce. Warm together 2–3 minutes so flavors meld and chicken is reheated. If sauce is too thin, simmer uncovered 2–4 minutes to reduce; if too thick, add up to 1/4 cup chicken broth or cream to reach desired consistency.

Spoon the chicken and poblano cream over cooked rice or serve with warm tortillas. Garnish with reserved chopped poblanos, extra cilantro and sliced avocado if using.

Serve immediately. Leftovers keep refrigerated in an airtight container for up to 3 days; gently reheat on the stovetop over low heat, adding a splash of broth or cream if needed.