+

Grilled Chicken with a Roasted Poblano Cream Sauce

Sign up to save this recipe to your profile Sign Up Now ›
Serves 4 Easy
Total: Active:
0 Ratings 

Ingredients (17)

  • 4 boneless skinless chicken breasts
  • 1/4 cup lime juice (marinade)
  • 2 tablespoons cumin (marinade)
  • 1 tablespoon paprika (marinade)
  • 2 tablespoons garlic (marinade)
  • 1/4 cup olive oil (marinade)
  • 1/2 teaspoon red pepper flakes (marinade)
  • 1 teaspoon dried oregano (marinade)
  • 1 teaspoon chili powder (marinade)

Pepper Cream Sauce

  • 2 large poblanos roasted, peeled and seeded
  • 2 teaspoons minced garlic
  • 12 oz evaporated milk
  • 1 teaspoon chicken bouillon (not broth)
  • 1 tablespoon butter
  • 2 tablespoons flour
  • Salt and pepper to taste
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Grilled Chicken with a Roasted Poblano Cream Sauce

Well American and Tex Mex or Mexican … not sure. It just has a nice light spicy flavor. I serve this over my “Kim’s Favorite Roasted Creamed Corn,” and my Romaine and Black Bean Salad with a Lime Vinaigrette. The three of them make a great combo.

I really prefer to make this sauce the day before and just heat up before serving

I put down a thin layer of corn in the center of the plate and then top with the grilled chicken and top with the spicy cream sauce. The cream accents the chicken and the corn and a side of my “romaine salad with black beans, avacado and a lime vinaigrette.”

Instructions

  1. 1Mix all the ingredients for the chicken in a baggie, add the chicken and marinade at least 4 hours and up to overnight. The longer the better. Remove to room temp, salt and pepper each side and grill the chicken. Once grilled remove and cover with foil and keep warm and let the chicken set before slicing.
  2. 2I prefer making the sauce before handing and then reheating … but for the sauce … roast the peppers on the grill until nicely charred and blackened skin on all sides and then place in a bowl and cover with saran wrap. After they cool, the skin will peel right off. Cut in half and remove the ribs and seeds (for the heat, you can leave some in depending on how hot you like it. I like mine spicy. Rough chop.
  3. 3Add the peppers to the milk along with the garlic and chicken boullin and add to a blender and puree. Then set aside.
  4. 4Now make the bechemel. Melt the butter in a small pot and add the flour and mix to make a roux. Then add the milk and pepper mixture, check for seasoning and add salt and pepper to taste. Cook on medium high heat to thicken. If too thick you can add a little regular milk, cream or chicken broth.
  5. 5Reheat the sauce either in the microwave or on the stove. Slice the chicken and drizzle the sauce over the chicken.
  6. 6Personally I put down of layer of my creamed corn in the center of my plate, then the grilled chicken in thin slices and topped with my Pepper Cream Sauce and a side of my Romaine and Black Bean Salad (links below)
Load Comments

Recommended from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...