Oaxacan Chicken in Poblano Sauce
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Oaxacan Chicken in Poblano Sauce
Ingredients
- 1 lb. chicken parts cut up – can use breasts or thighs
- 3 – 5 large poblano chiles
- 1 large onion, diced
- 2 cloves garlic, diced
- 1 1/2 cup half and half
- 1/4 lb. grated Monterey Jack cheese
- Freshly ground salt and pepper
Seasoning for the chicken
- 1 Tbs. ground cumin
- 2 Tsp. ground coriander
- 1 Tsp. garlic powder
- 1 Tbs. dried Mexican oregano, crushed
- 1 Tsp. freshly ground pepper
- 1 Tsp. sea salt
Directions
- Mix the chicken seasonings well and then sprinkle onto chicken pieces, covering moderately. Grill on a medium heat for 5 – 7 minutes a side, to cook about 1/2 way or more. Remove from grill.
- Grill onion and poblano peppers for 7 - 10 minutes or until starting to soften. Remove from grill and remove the stem, seeds and membranes from the peppers, then dice into medium sized pieces. Alternately, sauté in a heavy bottomed pot for 7 -10 minutes after cutting up peppers.
- Puree pepper and onion mixture in a blender with half and half. The texture can be smooth or slightly chunky, depending on your preference. Pour poblano sauce into a heavy pot, and then add chicken pieces one at a time, coating them well with the sauce.
- Either bake in preheated oven at 350F for 20 – 25 minutes or until sauce is bubbly, or simmer on stovetop. Once sauce is bubbling, turn off heat and add grated cheese. Let sit for 3 – 5 minutes to melt cheese, then serve hot.
Makes 4 - 6 servings.