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Chicken Simmered in Poblano Cream

Chicken Simmered in Poblano Cream

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious. Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.
  2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.
  3. To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ruthlessma
4

Ruthlessma

2/27/2014

Just what I'm looking for. Bought some gorgeous Poblanos yesterday and will give this a try. How can someone decide if they don't like a recipe if they haven't tried it? If a recipe doesn't appeal to you, shut up and move on. Keep your hate to yourself.

David in Brevard
3

David in Brevard

2/24/2014

I have not tried this, but it intrigues me. I suggest using both boneless breast halves and boneless thighs. And buy the chicken with skins on for extra flavor. You may need to cook the chicken a little longer. If you are concerned about the fat, remove and discard the skin before plating.

kleescraga
0

kleescraga

7/7/2014

Poblano cream added nothing to the recipe but the time and trouble to roast and prepare the pepper!

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