E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Poblano Ericka Sanchez | September 12, 2024 Celebrate the vibrant spirit of Día de los Muertos with this mouthwatering Chicken Poblano. For Ericka Sanchez, this dish isn't just about savoring rich flavors, it's also a beautiful tribute to the traditions and stories that connect us to our past. The tender chicken strips bathed in a creamy poblano sauce, and topped with queso fresco, capture the essence of Mexican cuisine and the warmth of shared memories. Level Intermediate Prep Time 10 minutes Cook Time 30 minutes Cook it With Our 10.25 Inch Sugar Skull Skillet Ingredients 2 teaspoons salt, divided ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder 1 ½ pounds chicken breast strips 4 large roasted and peeled poblano chiles, seeds removed 2 tablespoons butter ¾ cup sliced white onion 3 garlic cloves, roughly chopped 1 (8 ounce) package of cream cheese, sliced into cubes 1⁄3 cup fresh cilantro 1 cup Mexican crema 1 cup milk, divided ¾ cup yellow or white corn, divided ½ cup queso fresco, crumbled Directions Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. Sprinkle on chicken breast strips evenly. Cover and refrigerate until ready to use. Slice roasted poblano chiles into strips. Reserve ½ cup for garnish. Heat butter in a 10.25 Inch Sugar Skull Cast Iron Skillet over medium-low heat. Add onion and cook for 5 minutes or until tender. Add poblano chile strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender. Add cream cheese, cilantro, crema, and ½ cup milk. Blend until smooth. In the same skillet, cook chicken over medium heat for 8 minutes. Add ½ cup corn and remaining milk, then stir. Pour in blended poblano sauce. Cook until heated through for about 4 minutes. Remove from heat. Garnish with remaining poblano chile strips, remaining corn, and queso fresco. Serve. Contributed By: Ericka Sanchez Ericka Sanchez is the host of 'Ericka's Mexican Cocina' on Recipe.TV, cookbook author, recipe developer, and photographer. Find her at Nibbles and Feasts, where she preserves and shares her favorite traditional family recipes and new recipes inspired by her life in Los Angeles. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Creamy Shrimp & Corn Pasta View recipe Vegetable Stir Fry View recipe Cheesy Chorizo Tamale Pie View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Chicken Poblano Ericka Sanchez | September 12, 2024 Celebrate the vibrant spirit of Día de los Muertos with this mouthwatering Chicken Poblano. For Ericka Sanchez, this dish isn't just about savoring rich flavors, it's also a beautiful tribute to the traditions and stories that connect us to our past. The tender chicken strips bathed in a creamy poblano sauce, and topped with queso fresco, capture the essence of Mexican cuisine and the warmth of shared memories. Level Intermediate Prep Time 10 minutes Cook Time 30 minutes Cook it With Our 10.25 Inch Sugar Skull Skillet Ingredients 2 teaspoons salt, divided ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder 1 ½ pounds chicken breast strips 4 large roasted and peeled poblano chiles, seeds removed 2 tablespoons butter ¾ cup sliced white onion 3 garlic cloves, roughly chopped 1 (8 ounce) package of cream cheese, sliced into cubes 1⁄3 cup fresh cilantro 1 cup Mexican crema 1 cup milk, divided ¾ cup yellow or white corn, divided ½ cup queso fresco, crumbled Directions Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. Sprinkle on chicken breast strips evenly. Cover and refrigerate until ready to use. Slice roasted poblano chiles into strips. Reserve ½ cup for garnish. Heat butter in a 10.25 Inch Sugar Skull Cast Iron Skillet over medium-low heat. Add onion and cook for 5 minutes or until tender. Add poblano chile strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender. Add cream cheese, cilantro, crema, and ½ cup milk. Blend until smooth. In the same skillet, cook chicken over medium heat for 8 minutes. Add ½ cup corn and remaining milk, then stir. Pour in blended poblano sauce. Cook until heated through for about 4 minutes. Remove from heat. Garnish with remaining poblano chile strips, remaining corn, and queso fresco. Serve. Contributed By: Ericka Sanchez Ericka Sanchez is the host of 'Ericka's Mexican Cocina' on Recipe.TV, cookbook author, recipe developer, and photographer. Find her at Nibbles and Feasts, where she preserves and shares her favorite traditional family recipes and new recipes inspired by her life in Los Angeles. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Creamy Shrimp & Corn Pasta View recipe Vegetable Stir Fry View recipe Cheesy Chorizo Tamale Pie View recipe
