Creamy, creamy

I’m sure I’ve mentioned how much I enjoy cooking and eating, but sometimes I just don’t want to put a whole lot of effort into the cooking part. On days like that, I like to cook meals that are easy while still being delicious.

I got this recipe from an acquaintance many many years ago. I’m not sure where she got the original recipe, but I’ve tweaked it some since. It begins with cooked chicken and ends in a luscious, creamy, slightly spicy sauce I prefer to enjoy over white rice, but would also work over pasta. You can steam the chicken as described in this method or just pick up a roasted chicken and debone it.

Chicken in Creamy Poblano Sauce
5 cups cooked chicken, chopped
2 tbsp extra virgin olive oil
1 large yellow onion, chopped
1 large poblano pepper, roasted & chopped
4 oz cream cheese, softened
2 cps chicken broth
1/2 cp corn kernels
1/4 cp heavy creamy (optional)
salt & pepper to taste

Roasting the pepper

When I had a gas stove, I used to put the peppers directly over the burner.This time I placed a cooking rack over the burners of my electric stove and just turned the pepper until it was black all around. Once it’s blackened, dunk in a bowl of cool water and peel. The skin will slide right off. Then rinse the outside, open the pepper and pull out the seed and veins. You decide how hot you want the dish to be by leaving some of the seeds and/or veins in.

Heat the oil in a skillet and add the onions, cooking them until translucent. Then add the peppers and stir in, these are esentially cooked once roasted. Begin adding the cream cheese, I like to break it into cubes to help them dissolve. Follow this with the broth and stir until all the cheese has melted and it is heated through. Don’t allow it to come to a hard boil, but you will see the edges bubble.

Now add the corn, stir it and check and adjust your seasonings at this point. Finally, add the chicken and stir it well to coat all the pieces and heat the chicken. If it seems like the sauce is too thick, add more broth or the cream at this point. You’re looking for the consistency of cake batter. Make sure you don’t allow it to boil or it will separate.

Thats it! Serve it over white rice and enjoy.

Comments ( 6 )

  1. ReplyDana

    I saw your recipe for chicken in Creamy Poblano sauce and thought it sounded delicious. I finally got the chance to make it and it was as good as it sounded! I think I have found a new favorite dish..It was really easy too... Thanks for making it available! Oh..I added some garlic to the recipe and it worked out well....

  2. ReplyMelinda

    Absolutley love this recipe. I'm glad you reposted it, I had forgotten about it and need to make it again.

  3. Replycarla

    i'm gonna try this for dinner tonight. it doesnt seem as easy as you say it is but im gonna give it the ole college try. Wish me luck.

    • Replychefyourself

      c'mon, Cuz. Have some faith. It really is that easy. Let me know how it goes.

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