Creamy Chicken And Greens With Roasted Poblano And Caramelized Onion Recipe

Cooking Directions

• STEP 1.Start by roasting the poblano peppers under the broiler until the skin is charred. Let them cool, then peel and chop them.
• STEP 2.In a large skillet, heat some oil and cook the chicken until browned on all sides. Remove from the skillet and set aside.
• STEP 3.In the same skillet, add the onions and cook until caramelized. Add the chopped poblano peppers and garlic, and cook for another minute.
• STEP 4.Return the chicken to the skillet and add the chicken broth. Simmer until the chicken is cooked through and the flavors have melded together.
• STEP 5.In a separate saucepan, melt butter and whisk in flour to create a roux. Slowly whisk in milk and cook until thickened.
• STEP 6.Pour the creamy sauce over the chicken and vegetables in the skillet. Stir to combine and simmer for a few minutes until heated through.
• STEP 7.Serve the creamy chicken and greens over a bed of saut茅ed greens, such as spinach or kale. Enjoy!

Cooking Tips

• To easily peel the roasted poblano peppers, place them in a plastic bag for a few minutes after roasting. The steam will help loosen the skin.
• Feel free to adjust the spiciness of the dish by adding more or less poblano peppers.
• For a lighter version, you can use low-fat milk or substitute some of the milk with chicken broth in the creamy sauce.
• Serve the dish with a side of rice or crusty bread to soak up the delicious sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet over low heat, adding a splash of chicken broth or milk to prevent it from drying out.
• Garnish with fresh cilantro or a squeeze of lime juice before serving for an extra burst of flavor.