How to make it

  • Roastthe chil over gas burner or under broiler ,until charred all over. Wrap in paper towel;steam 5 mins.. rub off skin;remove the seeds and ribs. Chop coarsely.
  • Heat 1 Tbs of canola oil in a small saucepan over med. heat;add the onion and garlic;cook till soft,5 to 7 mins. Add chili and cream.
  • Puree in blender;add water if too thick. Season with salt and pepper.
  • Season chicken with salt and pepper. Heat remaining Tbs. canola oil in large skillet over med-high heat. Cook the chicken until it is golden and juices run clear,4 to 5 mins per side. Serve with sauce.

Reviews & Comments 3

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  • crabhappychick 8 years ago
    Mmmmm, sounds good! Imagine that the mild-ish heat of the poblano would be balanced nicely by the cream...nice smooth heat. Yum!
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  • rottman 8 years ago
    Sounds great tasting, but I'd rather eat it than make it.
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    " It was excellent "
    momo_55grandma ate it and said...
    wow piceclare love this kicked up chicken high5
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