- Main
- Chicken
- Mexican
- Stovetop
- Oven
- Blender
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 3
poblano peppers
- 4
boneless skinless chicken breasts (about 6 oz each)
- 1 tsp
salt
- 1/2 tsp
black pepper, freshly ground
- 2 tbsp
vegetable oil
- 1
large white onion, halved and thinly sliced
- 3 cloves
garlic, sliced
- 1 tsp
dried oregano, preferably Mexican
- 1 cup
chicken stock
- 1 cup
Mexican crema
- 1
lime, juiced
- 1/4 cup
cilantro, chopped (optional)
- 8
corn tortillas, warmed, or cooked white rice
- Gluten-free
Not checked: Mexican crema.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set an oven rack about 6 inches under the broiler and heat the broiler to high. Put the poblanos on a foil-lined baking sheet and broil, turning with tongs every few minutes, until the skins are blistered and blackened in patches all over, 10 to 14 minutes total.
14 min
- 3 poblano peppers
- Step 2
Pile the hot poblanos into a bowl and cover tightly with a plate or foil. Let them steam 10 minutes, then rub off the loose skins with your fingers or a paper towel, pull out the stems and seeds, and slice the flesh into 1/2-inch strips (rajas). Don't rinse them — you'll wash away the flavor.
10 min
- 3 poblano peppers
- Step 3
Pat the chicken breasts dry and season all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the chicken until deeply golden, 4 to 5 minutes per side (it won't be cooked through yet). Move it to a plate.
10 min
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- Step 4
Lower the heat to medium and add the onion to the same pan. Cook, stirring now and then and scraping up the browned bits, until soft and well caramelized, 10 to 12 minutes. Add the garlic and oregano and cook 1 minute more, until fragrant.
13 min
- 1 large white onion
- 3 cloves garlic
- 1 tsp dried oregano, preferably Mexican
- Step 5
Scoop about half the onion mixture and about two-thirds of the poblano strips into a blender. Add the chicken stock and crema and blend until completely smooth, about 1 minute. (Hold the lid down with a folded towel — the mixture is hot.)
3 min
- 1 cup chicken stock
- 1 cup Mexican crema
- Step 6
Pour the sauce into the skillet with the remaining onion and poblano strips and bring to a bare simmer over medium-low heat. Nestle in the chicken along with any juices from the plate, cover, and simmer gently until the chicken is cooked through (165°F at the thickest part), 10 to 14 minutes. Keep it below a boil so the crema doesn't split.
14 min, hands-off
- 4 boneless skinless chicken breasts (about 6 oz each)
- Step 7
Stir the lime juice into the sauce and taste for salt. If the sauce is thicker than you like, loosen it with a splash of stock or water. Scatter with cilantro and serve with warm tortillas or rice.
3 min
- 1 lime
- 1/4 cup cilantro
- 8 corn tortillas, warmed, or cooked white rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026