CHICKEN POBLANO (POLLO A LA POBLANA)

FOR THE POBLANO SAUCE:
4 poblano chiles
1 tablespoon vegetable oil
1 white onion, sliced thin
3 cloves garlic
1/2 teaspoon oregano
3/4 teaspoon thyme
1 cup cream
1/3 cup cilantro, chopped
salt (to taste)
FOR THE CHICKEN:
1 tablespoon olive oil
6 boneless chicken breasts

TO PREPARE THE POBLANO SAUCE:
Roast and clean the poblano chiles. Roughly chop and place in a blender.

Heat the oil in a frying pan. When hot, add the onion, garlic, oregano, and thyme and saute for 5 minutes.

Add the cream, cilantro, and salt. Cook for another 5 minutes.

Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.

TO PREPARE THE CHICKEN:
Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.

Pour the poblano sauce on top on the chicken breasts when serving.

PLAN AHEAD:
1-3 days in advance: Make the poblano sauce.

"Chicken Poblano originally comes from Puebla, known to many as the heart of mexican cuisine. It’s simple and fast to prepare and will enable you to plan an elegant and authentic meal. Serve it along side white rice."

Servings: 6
Source: Recipes and Secrets From El Buen Café by Kris Rudolph, featuring Mexican and American dishes served at her restaurant in San Miguel de Allende