Creamy Poblano Chicken.

[kneecap_cooks]

Hi there
This is my first time posting here, so I hope I'm tagging this entry correctly.
I often cook this dish when I have guests over for dinner and receive a lot of praise for it. There hasn't been a single time when I haven't been asked for the recipe, so this one is a crowd pleaser! :D

Comments

[a_boleyn]

Other than replacing the condensed cream of chicken soup with 1 1/2 cups of bechamel made with equal parts chicken stock and milk, it sounds like a great fast and tasty dish. What do you serve with it?

[kneecap_cooks]

Hi there! :)

Yes, substituting the condensed cream of chicken for home made bechamel will make this recipe equally tasty and a lot healthier!

I usually serve it with either a simple dish of Mexican Rice or Oven Baked potatoes with balsamic vinegar, depending on the crowd I'm feeding. I could probably post the recipe to either one or both of those, If you are interested.

Thanks so much for answering my post. :)

PS: Would you mind it a lot if I friend you? I just joined LJ and I'm trying to make friends...

[a_boleyn]

Thank you for the offer of recipes for sides but I'm ok. I cook a number of Tex-Mex/Latin dishes already. Pupusas and Tamales are my most ambitious ones.

Please feel free to friend me. My LJ is mostly a food diary with pics and recipes.

[kneecap_cooks]

LOL. That's fine, then. Those two side dishes are pretty common and I'd bet there a dozen of recipes for them on the community page, anyway.

I'd love to friend you, since I'm planning to turn my own journal into a recipe collection, too, so a food diary with pics and recipes will be the perfect reading to have on my friend page. :)

[aitherion]

How spicy does this end up being? Poblanos aren't a pepper I have much experience with.

[kneecap_cooks]

Hello :)

Thanks so much for showing interest on this recipe. In answer to your question poblano chilies are quite mild, so this particular recipe will give you a bit of kick without being overwhelming.

There are some variations to the taste of this dish that you can achieve by changing the type of poblano chili that you use, for example:
. Dried poblano chilies (called ancho) are a lot hotter than the regular fresh green poblano that this recipe requires, so if you add those instead you'll get a hotter and more flavorful dish.
. You can also use canned poblano peppers in adobo sauce, instead, and that will give you a very mild and smoky, almost barbecue-like, flavor.

I hope this answers your question. You can get back to me, if you think of something else.

PS: Would you mind it terribly if I friend you? I'm new around here and trying to make friends... :)

[tinimaus]

I just can't get with this American thing of adding cans of soup to recipes. The whole point about home-made food for me is that I control the ingredients and don't get flavour enhancers, thickeners, maltodextrin, emulsifiers and whatnot in there.

[the_punk_hippie]

Yeah, I agree - I was all over the recipe until I saw the cream of chicken soup :(

[diana_molloy]

Then you don't need to use them and, as someone mentioned above, use a homade béchamel instead. I don't see it as a big deal

[kneecap_cooks]

Hello there

[rachelpage]

This dish and recipe couldn’t be more perfect, more beautiful, or better timed.