Ingredients:

  • 4 large poblano peppers
  • 1 tbsp vegetable oil
  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Place poblano peppers on a sheet pan and drizzle with oil. Broil on high for 5–7 minutes per side until the skins are blackened and blistered.
  2. Immediately transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam. Once steamed, peel off the charred skins, remove seeds, and blend until smooth.
  3. Season the cubed chicken with salt, cumin, and black pepper. Heat a large skillet over medium-high heat with a splash of oil and brown the chicken in two batches until golden-brown (about 3–5 minutes per side). Remove chicken from the pan and set aside.
  4. In the same skillet, melt butter over medium heat. Sauté the onion and garlic until translucent and fragrant.
  5. Stir in the blended poblano puree, chicken broth, and heavy cream. Bring to a gentle simmer for 10 minutes until the sauce thickens.
  6. Fold the seared chicken back into the sauce, stir in the grated Parmesan cheese and chopped cilantro, and serve.