Chicken with Poblano Cream Sauce
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.
Everyday Food, October 2003
108 Ratings
- 5 star values: 19
- 4 star values: 29
- 3 star values: 31
- 2 star values: 23
- 1 star values: 6
Martha Stewart Member
Rating: Unrated
03/07/2011 I looked everywhere for pablano chilies. I Googled pablano chilies and found that grocery stores label them as pasillo chilies. I purchased a couple and plan to prepare this recipe tonight.
Martha Stewart Member
Rating: Unrated
02/04/2011 Made this for dinner today. And it was delicious. My husband loved it, I will defentley be making this agian. I did take the cilantro advise and it was great. Thank you.
Martha Stewart Member
Rating: Unrated
04/22/2010 Just made this tonight for 2 - seemed like just enough sauce for 2 breasts. You might consider doubling for 4 portions. I also used chopped fresh cilantro in place of scallions in the rice to reinforce the Mexican theme. Overall very delicate flavor, not at all spicy, but entirely delicious!
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Martha Stewart Member
Rating: Unrated
03/06/2010 Unfortunately, could not find a poblano pepper anywhere in my neighborhood :( I was so excited about making this dish, and decieded to replace the poblano with a green bell pepper, and mixed in a bit of a hot green one 4 some heat... And it was AMAZING!!! Cant wait till I can make it with the poblano ;)
Martha Stewart Member
Rating: Unrated
08/24/2009 Is that really chicken!? The photos looks like salmon. Either sound delish!
Martha Stewart Member
Rating: Unrated
02/24/2009 This is one of our all time Everyday Food favorites. It is so quick and easy, but really unique and delicious.
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