Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and seeded
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together cumin, chili powder, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the chicken breasts.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
6. Transfer chicken breasts to a roasting pan and bake in preheated oven for 20-25 minutes or until cooked through.
7. In the same skillet used to cook the chicken, sauté onion and garlic until softened, about 3-4 minutes.
8. Add roasted poblano peppers, heavy cream, and chicken broth to the skillet.
9. Bring the mixture to a simmer and cook until the sauce has thickened, about 10-15 minutes.
10. Transfer the sauce to a blender or food processor and blend until smooth.
11. Return the sauce to the skillet and stir in chopped cilantro.
12. Serve the chicken breasts with the poblano cream sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 10g
Protein per serving: 38g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- If you don't have poblano peppers, you can use green bell peppers instead.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add sliced mushrooms to the skillet when sautéing the onion and garlic.
- Use different spices to season the chicken, such as paprika or oregano.
- Add a can of diced tomatoes to the skillet when sautéing the onion and garlic.
Tips and tricks:
- To roast the poblano peppers, place them on a baking sheet and broil in the oven until the skin is charred and blistered, about 5-7 minutes per side.
- To easily peel the roasted poblano peppers, place them in a plastic bag and let them steam for 10-15 minutes before peeling.
- Make sure to let the chicken breasts rest for a few minutes before slicing to keep them juicy.
Storage instructions:
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken and sauce separately in the microwave or on the stovetop until warmed through.
Presentation ideas:
Serve the chicken and sauce on a bed of rice or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped cilantro or sliced avocado.
Pairings:
Pair with a crisp green salad or a side of black beans.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Sauteed zucchini and squash
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pollo Morelense is a traditional Mexican dish from the state of Morelos, located in central Mexico. It is typically made with chicken that is seasoned with a blend of spices and then baked or grilled. The dish is often served with a creamy sauce made from roasted poblano peppers.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy and slightly smoky flavor from the poblano cream sauce.
Serving suggestions:
Serve with a side of rice and beans or a fresh green salad for a complete meal.
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Region: Mexican