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Chicken with Poblano Chile Cream

Chicken Poblano originally comes from Puebla, known to many as the birthplace of post-colonial Mexican cuisine. This dish is easy to prepare and will enable you to serve an elegant, authentic meal in little time. Serve with carrot and corn-studded white rice.

4 Poblano chiles

1 tablespoon vegetable oil

1 white onion, thinly sliced

3 cloves garlic

½ teaspoon oregano

¾ teaspoon thyme

1 cup cream

1/3 cup cilantro, chopped

salt, to taste

1 tablespoon olive oil

6 boneless chicken breasts


1. Roast and clean the poblano chiles. Roughly chop and place in a blender jar.

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

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

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

5. Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.

6. Pour the poblano sauce on top on the chicken breasts and serve.

6 servings