1. Prep the poblanos

Slice one poblano into thin strips and set it aside for the skillet.

Leave the other poblano whole so you can roast it for the sauce. Heat it over a gas burner until the skin blisters and darkens on every side. If you do not have a gas stove, place it under the broiler on the top rack and turn it as needed until all sides char.

Once the pepper looks blackened and softened, move it into a bowl and cover it tightly with plastic wrap, or place it in a sealed plastic bag. Let it steam for about 10 minutes. This steaming step loosens the skin and makes peeling much easier.

After it cools enough to handle, peel away the skin. Remove the seeds and membranes too. Set the roasted pepper aside.

2. Sear the chicken

While the roasted pepper steams, place a large skillet over medium heat. Add 2 tablespoons of the butter or oil.

Season both sides of the chicken breasts with salt and pepper. When the skillet is hot, lay the chicken in the pan and let it cook until the bottom turns golden brown, about 4 to 5 minutes.

Flip the chicken and brown the second side, about 3 to 4 minutes more. Remove the chicken from the skillet and set it aside.

Do not worry if the centers still look underdone. The chicken will finish cooking later in the sauce.

3. Cook the onions and fresh pepper

Add the remaining tablespoon of butter or oil to the same skillet.

Add the sliced onion and the raw poblano strips. Cook them for about 5 minutes, stirring now and then, until they soften and pick up some color. Add a little salt to help them release moisture and develop flavor.

Stir in the garlic and cook for 1 minute more, just until fragrant.

4. Build the poblano sauce

While the vegetables cook, add the roasted poblano pepper to a blender. Add the cilantro, 1/4 teaspoon salt, and 1/2 cup of the chicken stock. Blend until smooth.

Pour the blended mixture into the skillet with the onions, garlic, and sliced poblano.

Add the remaining 1/2 cup chicken stock, the heavy cream, lime juice, honey, and the remaining 1/2 teaspoon salt. Stir well to combine.

Bring the sauce to a gentle boil, then reduce the heat to a simmer.

5. Finish the chicken

Return the chicken breasts to the skillet and nestle them into the sauce. Spoon sauce over the top of the chicken.

Cover the pan and let everything simmer until the chicken cooks through and reaches 165°F on an instant-read thermometer. If the sauce becomes too thick, stir in a little extra chicken stock to loosen it.

Taste the sauce and adjust with more salt and pepper if needed.

Serve the chicken hot over rice pilaf, pasta, or mashed potatoes.

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Rice Pilaf Instructions 1. Start the base

Set a medium saucepan over medium heat and add the butter or olive oil.

Add the diced onion and minced garlic. Cook for 1 to 2 minutes, stirring often, until softened and fragrant.

2. Toast the grains

Add the jasmine rice and orzo to the pan. Stir and cook for 2 to 3 minutes, until the grains begin to look lightly toasted.

3. Simmer

Pour in the chicken stock and add the salt. Bring the mixture to a boil, then lower the heat and cover the pan.

Let it simmer for about 15 minutes, until the liquid absorbs.

4. Steam and finish

Turn off the heat and let the rice sit covered for 10 to 15 minutes more. This extra rest helps the grains finish steaming.

Fluff with a fork, then stir in the lime juice and chopped cilantro. Taste and adjust with salt and pepper.

 

Serve under the creamy chicken and spoon plenty of sauce over the top.