Creamy Serrano Poblano Chicken
- 18 hours ago
- 2 min read
If you're trying to make simple, nourishing dinners that still feel exciting, this poblano serrano chicken belongs in your rotation! & hello it's dairy free! Roasted poblanos bring that deep, smoky, flavor while serranos add just enough heat to wake everything up, add a splash of lime and this meal will brighten your taste buds. This velvety green sauce coats the juicy chicken and turns a simple meal into something seriously craveable.
Ingredients:
2-4 boneless skinless chicken breast
1 tbs olive oil
1/2 cup- 1 cup of cocojune yogurt
2 poblanos
1 serrano pepper
2 tbs chicken bone broth
Juice of one lime
1 bunch of cilantro
s&p to taste
Directions:
Roast the poblano peppers directly over a gas flame or under broil in your oven until the skins blister and char. Turn occasionally so they blacken evenly and soften.
Transfer the peppers to a bowl and cover for about 5 minutes to steam. Once cooled slightly, peel off the skins.
In a blender or food processor, combine yogurt, lime juice, serrano pepper, cilantro, and s&p. Blend until smooth and creamy. If your sauce appears to be too thick, add a splash of bone broth to thin it out to your desired consistency.
Heat olive oil in a skillet over medium heat. Add the chicken and sear for 5-6 minutes per side until golden brown and cooked through.
Pour the poblano sauce over the chicken. Reduce heat and let simmer for 3-5 minutes until the sauce thickens and coats the chicken.
Plate the chicken and spoon extra sauce over the top and enjoy!
Serve this over rice or with a peppery arugula salad and you have a dinner thats vibrant and full of flavor! If you try this recipe, let me know what you think! I love seeing your recreations and how you make these recipes your own. Tag me if you share it!
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