poblano cream sauce

Make the most flavorful Roasted Poblano Sauce with this easy recipe! After the peppers are roasted, it only takes 5 minutes to blend up this delicious poblano cream sauce with just 6 ingredients. It&#39;s perfect for topping tacos, making enchiladas, or making creamy poblano chicken.

Poblano Sauce

poblano peppers

garlic

sour cream (or Mexican crema)

lime juice (fresh-squeezed)

cilantro leaves

salt

Preheat the broiler in the oven to high.

Add the poblano peppers to a foil-lined baking sheet.

Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler.

Cook for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.

Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble.

Remove the peppers from the oven and immediately transfer them to a plastic zipper bag, seal the bag shut and set aside for 10 minutes.

After 10 minutes, remove the peppers from the bag and once they&#39;re cool to the touch, use your fingers to peel the skin away. Discard the papery skins.

Remove the stems from the peppers, and the membrane and seeds inside.

Place the roasted, peeled peppers in a blender with the garlic cloves, sour cream, lime juice, cilantro leaves and salt.

Blend for 30 seconds, or until smooth and creamy.

If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.

Creamy Poblano Chicken

olive oil

chicken breasts

onion,

garlic cloves, minced

low-sodium chicken stock, plus a little bit more if needed

tsp kosher salt, divided

heavy cream

lime juice

tsp honey

butter oil

small onion, diced (about 1/2 cup)

jasmine rice

orzo (regular

chicken stock

tsp kosher salt

cilantro, chopped

Slice one poblano pepper into thin strips. 

Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic bag and seal or a bowl covered with plastic wrap and let steam while you sear the chicken. Once the pepper has steamed for about 10 minutes, pull it out and peel the skin off. Take out the membranes and seeds as well. 

While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until golden brown, another 3-4 minutes. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.

Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced poblano peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.

While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

Heat a medium saucepan over a medium heat. Add butter. Add the onion and garlic. Saute 1-2 minutes until softened. Add the orzo and rice. Toast until slightly brown, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoons salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn the heat off and let the rice steam for about 10-15 minutes. Fluff with a fork. Add cilantro and lime juice. Stir to combine. Season with salt and pepper.

Rice Pilaf

I'm a little dumb and I almost always accidentally roast both peppers so I just throw one in after the onions are done in the pan but the sauce is fantastic! It's SO good. It's one of my favorite meals on the rice so it can soak up all the flavor.

Made this tonight just as the recipe reads and this was so so delicious!

Made this for the first time. I love poblanos so used extra. This recipe is off the hook, very rich but so packed with flavor. Will go into my favorites folder for sure.

Oh man, this was sooo good! The ONLY change I made was using some seasoned salt on the chicken instead of regular. My kids and my husband and I all loved it! They don't like a lot of spice and it was perfectly flavored without too much heat. For my husband and I, I might add some seeds or membrane for heat but it was delicious with the rice too!

Really good.  Definitely does take longer than 30 mins, but I roast the poblano peppers in the morning and  prep so I am not taking too long to make dinner.

Loved this recipe! It’s a keeper on my Pinterest board and my digital recipe box. Definitely will make this again and invite friends/family next time.

Really good recipe! Was loved by  all the family.  Used thighs as we don’t care for breast meat. The next time I would add jalapeno for some heat. A keeper for sure. Thanks.

Excellent recipe.  My husband and I both loved it.  I roasted extra poblanos because I haven't mastered the art of peeling them yet - so I lost some in the process.  And I just love the extra poblano taste.

This was excellent! I had poblano and non spicy jalepenos from the garden that I mixed. Followed the recipe from there and did a pilaf. The only change I made was sauteing the (unrinsed) rice with onion, garlic and butter before adding the stock. So delicious!!!

This is very tasty, however, adding the extra half a cup of broth that wasn't blended makes the sauce thinner than it needs to be. With that said, this was quite tasty even though the sauce didn't act like a gravy. I'd make this again. The only deviations I made was keeping the seeds from the roasted pepper to kick up the heat and garnishing it with diced tomatoes to brighten it. And I cooked the onions for like 4 minutes and removed them before cooking the chicken, so that once I added them back in with the peppers they'd be precooked enough to carmelize. I'd make those same deviations next time, and I'd skip adding the broth that wasn't blended. Thanks for this, really yummy.

there is so little honey that it doesn't make it sweet 
keep the honey

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Top 2 poblano cream sauce recipes from across the web

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Poblano Sauce

Creamy Poblano Chicken

The most viewed poblano cream sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine