Recipe For Poblano Sauce

Chicken with Poblano Peppers and Cream Low Carb …

WebOct 16, 2016 · Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add …

Rating: 4.9/5(34)
1. Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
2. Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
3. Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
4. Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.

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Shrimp in Poblano Cream Sauce (Culichi Salsa) Tasty …

WebOct 1, 2018 · Pour the salsa from the blender into a skillet, add the Manchego, turn the heat to medium, and heat for 5 minutes. Shrimp. …

1. Blend the following ingredients on high until smooth: Poblanos, Serrano, garlic, onion, Cotija cheese, avocado, cream, chicken stock, bouillon granules, salt, and pepper.
2. Add shrimp to a second skillet to medium-high temperature and cook for 3 minutes in olive oil - turning once.

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