Chicken Breast Roasted in Poblano Sauce / Pollo en Salsa de Poblano


  • 1 Whole Bone-in Chicken Breast (about 1.5 lb) with skin, patted dry
  • 2 Large Poblano Chile Peppers
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Medium White Onion, coarsely chopped
  • 3 Garlic Cloves
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 Cup Chicken Broth (or 2 teaspoons chicken bouillon powder dissolved in 1 cup of hot water)
  • 6 to 8 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 3/4 Cup Shredded Cheese of your choice (like Manchego, Monterey Jack, or Cotija)


Season chicken with salt and pepper and set aside.

Roast the poblano peppers by placing them over a burner flame or under the oven broiler.

Remove from heat when chiles are thoroughly roasted and skin is blackened.

Steam the peppers by placing them in a sealed Ziploc bag for about 5 minutes.

Remove from bag. Peel skin off by gently scraping with a butter knife or your fingers.

Remove the stems and seeds,  and chop the peppers.

In a blender, combine the peppers, onion, garlic, cilantro, and chicken stock.

Blend to form a smooth purée.

In a medium saucepan set over medium-low heat, melt 4 tablespoons of butter and add the flour.

Stir constantly using a whisk for about a minute.

While stirring the roux (butter-flour mixture), add the milk and heavy cream and combine.

Add the poblano purée and stir to combine thoroughly.

Season with salt and pepper to taste. Simmer over low heat for about 10 minutes, stirring frequently.

Meanwhile, preheat the oven to 425 degrees Fahrenheit. Melt the remaining 2 to 4 tablespoons of butter in a large pan set over medium heat. Add the chicken breast so it’s facing down.

Once it’s browned after about 3 minutes, flip and brown the underside for another 3 minutes or so.

Transfer browned chicken to a shallow baking dish.

After the poblano sauce has simmered for 10 minutes, pour it over the chicken.

Top with the shredded cheese.

Bake in the oven at 425 degrees Fahrenheit for 35 to 40 minutes. Remove and let stand 5 minutes before cutting and serving.

Serve over rice or pasta, accompanied with steamed vegetables, like carrots, bell pepper, zucchini, and chayote.

Bon appetit!

Recipe Posted by Lindsay

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