https://www.copymethat.com/r/booEKPglB/creamy-poblano-chicken/
77457875
WyekFjO
booEKPglB
2024-05-18 17:43:46
Creamy Poblano Chicken
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Ingredients
- 1½ pounds chicken, cut into small bites
- 1 large poblano pepper, or two small
- 6 oz baby bella mushrooms, sliced
- 5 oz cream cheese or mascarpone
- 1 garlic clove, minced
- ⅓ cup white wine
- ⅔ cup heavy cream
- ⅓ cup chicken stock
- 2 tbsp butter
- 1 tsp smoked paprika
- 1 tbsp fresh cilantro, chopped
- olive oil
- salt and pepper to taste
Steps
- Preheat oven to 400F.
- Brush the poblano peppers with olive oil and roast them in the oven on a baking sheet lined with aluminum foil for a 5 to 7 minutes, to char the skins. Alternatively, you can grill them instead.
- Remove and add to a bowl covered with plastic wrap (this will loosen the skin and make it much easier to peel).
- Set aside for a few minutes and allow the peppers to steam. Then remove the plastic wrap from the bowl, gently scrape off the skin of the poblano, and dice.
- Heat a large pot to medium and add in the olive oil, chicken, salt and pepper, then sear for a few minutes, remove and set aside.
- Add in the butter and sauté the mushrooms and get some good color on them.
- Remove and set aside, then add in the garlic and sauté for about 20 seconds, careful not to burn it.
- Toast the smoked paprika for 10 seconds, then deglaze the pan with the white wine, scraping up the little brown bits of flavor.
- Stir in the cream cheese and heavy cream. Once melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers.
- Simmer on low, covered for 8 to 10 minutes or until thickened nicely and the chicken is cooked through.
- Serve over cauliflower rice or zucchini noodles, garnish with fresh cilantro and enjoy!