Entree: Mexico – Puebla – Pollo Poblano (Chicken braised in a roasted poblano pepper and tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each
- 2 tbsp (30 ml) vegetable oil
- 6 poblano peppers, about 1.5 lb (700 g)
- 3 medium tomatoes, about 12 oz (340 g)
- 1 large white onion, about 8 oz (225 g), quartered
- 4 cloves garlic, roughly chopped
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) dried Mexican oregano
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 2 tbsp (30 ml) Mexican crema or sour cream (optional)
- Lime wedges and warm corn tortillas or rice, for serving

Instructions

1. Preheat a broiler or grill. Arrange poblano peppers on a sheet pan and char on all sides until skins are blackened and blistered, 8–12 minutes, turning as needed. Transfer peppers to a bowl, cover with plastic wrap for 10 minutes to steam, then peel, seed, and roughly chop.
2. Char or roast the tomatoes and the quartered onion until softened and slightly blackened, about 8–10 minutes. Let cool slightly.
3. In a blender, combine the peeled roasted poblanos, roasted tomatoes, roasted onion, garlic, vinegar, oregano, cumin, and 1/2 cup (120 ml) chicken stock. Blend to a smooth sauce; if too thick, add remaining stock to reach a pourable consistency. Season with 1/2 tsp (3 g) salt and 1/4 tsp (1.25 g) pepper; adjust after cooking.
4. Pat the chicken dry and season with remaining salt and pepper. In a large skillet or Dutch oven over medium-high heat, warm the vegetable oil. Brown the chicken on both sides until golden, about 4 minutes per side. Remove and set aside.
5. Lower heat to medium, pour the poblano-tomato sauce into the pan and simmer 3–4 minutes to develop flavor. Return browned chicken to the pan, skin-side up, spooning a little sauce over the pieces.
6. Cover and simmer gently until chicken is cooked through and tender, about 25–30 minutes. Check seasoning and add more salt or pepper if needed.
7. Stir in chopped cilantro and Mexican crema if using; heat for 1–2 minutes without boiling. Garnish with extra cilantro and serve hot with lime wedges, warm tortillas or rice.