35 minutes
A delicious chicken dish featuring the smoky flavors of roasted poblano peppers and the tangy freshness of salsa verde.
Poblano Chiles, roasted
each
tablespoons
Boneless Skinless Chicken Breast Halves, seasoned with salt
0 lb
to taste
White Onion, sliced
0 oz
Tomatillos, husked and rinsed
0 lb
Cilantro, roughly chopped
cups
cups
tablespoons
optional
1. Roast Poblano Chiles
Begin by roasting the poblano chiles over an open flame or under a broiler until the skin is blistered and charred. Place the chiles in a bowl and cover with a towel to steam, making it easier to peel off the skins later.
2. Brown the Chicken
In a 12-inch skillet, heat the oil over medium-high heat. Season the chicken breasts with salt and brown them for about 2 minutes on each side. Once browned, transfer the chicken to a plate and set aside.
3. Cook the Onions
Using the same skillet, add the sliced onion and cook for about 4 to 5 minutes, stirring occasionally until the onions turn golden but still have a bit of crunch.
4. Prepare Salsa Verde
While the onions are cooking, blend the husked tomatillos and cilantro in a blender until smooth to create the tomatillo puree.
5. Cook the Salsa Verde
Add the tomatillo puree to the skillet with the onions and cook for about 8 minutes, stirring regularly until the mixture thickens to the consistency of tomato paste.
6. Prepare Poblano Strips
Peel the roasted poblanos, remove the stems and seeds, and slice them into strips.
7. Simmer the Sauce
Stir in the chicken broth, poblano strips, and cream to the thickened sauce. Season with salt and a pinch of sugar if desired.
8. Cook the Chicken
Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 8 to 10 minutes until the chicken is fully cooked through.
Opt for bone-in, skin-on chicken pieces for deeper flavor and moisture. Thighs are an excellent choice due to their rich flavor and forgiving nature in cooking.
Char the peppers over a gas flame or under a broiler until fully blackened, then steam in a sealed bag or covered bowl to make peeling easier.
Use a mix of herbs like parsley, mint, basil, or cilantro, add capers, lemon juice, and good quality olive oil. Keep the salsa slightly chunky for texture.
If time allows, marinate the chicken in a simple mix of olive oil, garlic, lemon zest, and seasonings at least an hour or overnight in the fridge to infuse the meat with flavor and tenderize it slightly.
Sear chicken skin-side down in a hot, oven-proof skillet until golden and crispy. Do this in batches to avoid overcrowding the pan.
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