Celebrate the vibrant spirit of Día de los Muertos with this mouthwatering Chicken Poblano. For Ericka Sanchez, this dish isn't just about savoring rich flavors, it's also a beautiful tribute to the traditions and stories that connect us to our past. The tender chicken strips bathed in a creamy poblano sauce, and topped with queso fresco, capture the essence of Mexican cuisine and the warmth of shared memories.
Level
Intermediate
Prep Time
10 minutes
Cook Time
30 minutes
Cook it With Our
Directions
- Combine 1 teaspoon salt, black pepper, garlic powder, and onion powder in a small bowl. Stir to combine. Sprinkle on chicken breast strips evenly. Cover and refrigerate until ready to use.
- Slice roasted poblano chiles into strips. Reserve ½ cup for garnish.
- Heat butter in a 10.25 Inch Sugar Skull Cast Iron Skillet over medium-low heat. Add onion and cook for 5 minutes or until tender. Add poblano chile strips and chopped garlic. Cook for 3 minutes, stirring frequently. Let cool for 5 minutes and transfer to a blender.
- Add cream cheese, cilantro, crema, and ½ cup milk. Blend until smooth.
- In the same skillet, cook chicken over medium heat for 8 minutes. Add ½ cup corn and remaining milk, then stir. Pour in blended poblano sauce. Cook until heated through for about 4 minutes. Remove from heat. Garnish with remaining poblano chile strips, remaining corn, and queso fresco. Serve.
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