Creamy Poblano Chicken Recipe
Description
This Creamy Poblano Chicken recipe is a delightful blend of tender chicken, spicy poblanos, and creamy cheese sauce, served over fluffy cornbread biscuits that are sure to impress! Originally designed to accompany cornbread waffles, this version opts for a simpler cornbread option, making it easier and just as delicious. The cornbread acts as the perfect vessel for soaking up the rich gravy, adding an extra layer of flavor to this comforting dish.
Keywords: Poultry, Peppers, Vegetable, Meat, Southwestern U.S., < 60 Mins, Oven, Stove Top
Servings: 4
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Nutrition Facts (per serving):
- Calories: 1067.6
- Fat Content: 59.4g
- Saturated Fat Content: 35.4g
- Cholesterol Content: 272.4mg
- Sodium Content: 2075.7mg
- Carbohydrate Content: 81.3g
- Fiber Content: 6.2g
- Sugar Content: 9.9g
- Protein Content: 56.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Butter |
| 1 tbsp | Margarine |
| 2 cups | Sweet onion |
| 3-4 | Poblano chiles |
| 4-5 cloves | Garlic |
| 1 lb | Boneless skinless chicken breast halves |
| 1/2 tsp | Salt |
| 1/2 tsp | Fresh ground black pepper |
| 1 cup | Sour cream |
| 8 oz | Sharp cheddar cheese |
| 1 1/2 cups | Cornmeal |
| 1/2 cup | Flour |
| 2 1/2 tsp | Baking powder |
| 2 | Eggs |
| 1 cup | Milk |
| 1/4 cup | Butter, melted |
| 1 1/2 cups | White shoepeg corn |
| 1 1/2 cups | Frozen corn kernels |
Instructions:
-
Prepare Cornbread Biscuits:
- Stir together cornmeal, flour, baking powder, sugar, and salt in a large bowl.
- In a small bowl, combine eggs, milk, melted butter, and corn. Mix well.
- Add the wet mixture to the dry ingredients and stir until just moistened.
- Pour the batter into a well-greased 10″ pie plate or a 9×9″ square pan.
- Score into wedges or squares and bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until golden brown and cooked through.
-
Prepare Creamy Poblano Chicken:
- In a Dutch oven or large heavy saucepan, melt butter over medium heat.
- Add chopped onions, poblano chiles, and minced garlic. Sauté for about 5 minutes until softened.
- Add diced chicken breast, salt, and pepper. Cook, stirring often, for 8-10 minutes or until the chicken is cooked through.
- Stir in sour cream and canned soup, then add shredded cheddar cheese.
- Reduce heat to low and continue cooking, stirring occasionally, for an additional 7-8 minutes or until the cheese is fully melted and the sauce is creamy.
-
Serve:
- Spoon the creamy poblano chicken over warm cornbread biscuits.
- Garnish with chopped fresh cilantro or sliced green onions if desired.
- Serve immediately and enjoy the flavorful combination of creamy sauce, tender chicken, and hearty cornbread biscuits!
Tips:
- To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
- Adjust the spiciness of the dish by adding more or fewer poblano chiles, or by removing the seeds and membranes from the chiles for a milder flavor.
- For a vegetarian version, substitute the chicken with extra vegetables like mushrooms, bell peppers, or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
Enjoy your Creamy Poblano Chicken with Cornbread Biscuits for a satisfying and comforting meal that’s perfect for any occasion! 🍽️🌶️🧀
