Chicken on Rice with Poblano Cream Sauce

Deanne Baker
3
chicken
mexican
chili

For the chicken:

1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons paprika
½ teaspoon ancho powder
½ teaspoon cumin powder
½ lime zest
¾ lime juice
2 tablespoons tequila
olive oil
  1. Rub boneless skinless chicken thighs with spices and olive oil.
  2. Bake in 8"x8" pan at 350°F for 45 minutes.

For the cream sauce:

2 poblano peppers
⅜ onion
½ tablespoons garlic minced
2 teaspoons paprika
½ teaspoon ancho powder
½ teaspoon cumin powder optional
½ teaspoon coriander powder optional
¼ lime zest
¼ lime juice
butter
olive oil
milk or cream
dry milk powder if not using cream
salt to taste
pepper to taste
  1. Dice half a poblano pepper, and all of the onion. Roast the rest of the poblanos over a flame for 15 minutes, turning every so often.
  2. Toss the diced pepper, onion, and spices in a small saucepan. Add 1 tablespoon butter and ½ tablespoon olive oil to saucepan. Sweat until tender, approximately 15 minutes.
  3. Remove skins, seeds, and ribs from roasted poblanos and dice coarsely.
  4. Add diced roasted poblano to saucepan.
  5. Add lime zest and lime juice.
  6. Add approximately 1½ cups of milk to the saucepan with 2 tablespoons butter and 2 tablespoons nonfat dry milk powder. (Optionally, just use cream.)
  7. Heat sauce to near boiling.
  8. Use immersion blender to smooth sauce.
  9. Add salt and pepper to taste.
  10. (Optionally add frozen corn to sauce and heat.)
  11. Coarsely chop the cooked chicken and add to sauce.

Serve over rice with black beans and corn. If corn was added to the sauce, omit the corn here.