I am sharing a recipe for Chicken with creamy poblano sauce. I like to serve it with copycat Chipotle rice and easy black bean soup. This meal has become such a huge hit in my house! I think y’all are really going to love this dish!

Unplugging and Finding Inspiration

I discovered this recipe last January when browsing through a cookbook by Martha Stewart called Everyday Food. My goal was to expand my horizons and add some new recipes to our rotation. I had actually taken a break from social media, and it was amazing what it did for my creativity. I didn’t know how much I needed to unplug until I took the plunge and it was so good for me! The fact is, I was in such a rut, and it stole all the joy out of cooking for my family. So, I took several (maybe slightly dusty and neglected) cookbooks off the shelf and it was really inspiring to flip through those pages.

So often, I default to Pinterest or other online searches. Y’all know that is such a black hole of distraction! In reality, I am actually a very tactile person. It did my heart good to enjoy the tangible experience of exploring through those cookbooks! It became an adventure that allowed me to rekindle the beautiful experience of orchestrating a home cooked meal that brought me and my family such joy!

Making a Recipe Your Own!

I have made chicken with creamy poblano sauce several times since last January. Over time, I have tweaked it to fit our tastes. Honestly, the entire meal is worth making just for the creamy poblano sauce. It is aw-ma-zing!!! I always make a huge batch so that we can enjoy leftovers. Of course, everyone in my house loves the cilantro rice, but I’m basically the only one that will eat the black bean soup. Sometimes you just have to make something for yourself and enjoy it all on your own. 😉 The first time I made black bean soup, I used a recipe from a Mexican cookbook that Starla gave me for Christmas. It was so delicious! If you have time, I definitely recommend making the authentic version. However, in a pinch, I have a little shortcut using canned black beans that is still really tasty!

Travel From Home With Food!

My husband and I just celebrated our 20th anniversary in December. I can NOT believe how fast time flies by! We had originally made plans to take a trip to Mexico for our anniversary. With all the craziness of this last year, we just have not felt comfortable traveling out of the country. I’m not going to lie, I was so very disappointed. We went to Puerto Morelos, Mexico for our 10 year anniversary and we have been talking about going back to Mexico ever since. There is still the dream of travel in the future, but until then, I like the idea of traveling from home.

When we were growing up, we could never afford to travel to far off, exotic places. But we loved learning about the world, along with the food and the customs of distant places. Sometimes you have to choose not to allow the circumstances you find yourself in–whether that be financial limitations, or global instability–to keep you from experiencing beauty.

So, it’s not quite a trip to Mexico, but anyone can create an authentic Mexican meal. Turn on some music, dress up like you’re in the Yucatan, and travel from home! Watch a foreign film, or traditional dances of native peoples, like the Mayans of the Yucatan. Better yet, crank up the music and dance in your living room! Be creative and use this yummy meal to take you on a much needed vaca!

Chicken with Creamy Poblano Sauce:

For the Chicken:

• Chicken Breasts
• Salt/Pepper/Garlic Powder
• Butter or Coconut Oil

For the Creamy Poblano Sauce:

• 3 Poblano Peppers
• 1 Large Onion
• 1 Bunch Cilantro
• 3 Cloves Garlic
• Water
• 1/2 Cup Sour Cream
• 1 Cup Heavy Cream

For the Easy Black Bean Soup:

• 2 Cans of Black Beans
• 1/4 chopped onion
• 1 TBSP Chopped Fresh Cilantro

Copycat Chipotle Cilantro Rice

• 2 Cups Rice
• 4 Cups Water
• 1 TBSP Butter
• Green Onions
• Cilantro
• Zest/Juice of 1 Lime
• Salt/Pepper

Directions:

The first thing you need to do is get the peppers roasting. If you have a gas stove, you can place them over the open flame. I don’t have a gas stove, so I just placed them in my toaster oven on the broiler setting. Just make sure you check them from time to time while you get started with the chicken. You will start to smell them as they roast. Once they are fully roasted on all sides, you will need to wrap them in parchment paper tightly. I like to place them under a plate to really seal it off. The steam will help the skins release and make them much easier to remove.

While the poblano peppers are roasting, heat up a skillet and begin cooking your chicken. You can season them simply with salt, pepper and garlic powder. Once they are all browned and cooked through the middle, you can set them aside on a plate. Use the same skillet to cook the vegetables for the Creamy Poblano Sauce. Chop one large onion and cook them until soft. Add crushed garlic. Next, peel the skin off of the poblano peppers, then remove the seeds and veins. Place all the veggies in a blender along with the cilantro. Pour water over them, just enough to cover them. Blend until smooth. Next, add the 1/2 cup sour cream and blend once again. Lastly, add the 1 cup of heavy cream and blend just until incorporated.

Just make sure you do not over blend once you add the cream, or you will make little clumps of butter. It will still taste really good, it will just have a lumpy texture. This sauce is so delicious, so you want to keep it smooth and creamy rather than lumpy. (I speak from experience.) Return the chicken to your skillet, then cover it over with the creamy poblano sauce. Cover with a lid and keep the heat on low.

Making copycat chipotle cilantro rice is super easy. Add 2 cups of rice to a pot and cover with 4 cups of water. I like to add 1 TBSP butter right from the start, so that it cooks into the rice. Once your rice comes to a boil, turn off the heat. Cover it with a lid and allow it to cook from the residual heat for 5-10 minutes, or until tender. Once the rice is cooked through, add a bunch of chopped cilantro and green onions. Lastly, add the zest and juice of 1 Lime and gently mix together.

The last part of this delicious meal is the black beans! I just cook 1/4 cup of onions in butter until soft, then add the black beans. I don’t even pour off the liquid. Remember, this is a cheat for the real deal, but you are adding lots of yummy flavor! Finish it off with some fresh cilantro and you are ready to serve!

I hope y’all enjoy this meal! It’s become one of my favorites and it always brings back sweet memories of my travels to Mexico and my love for their food and culture. In fact, I highly recommend y’all check out our blog 12 Reasons We LOVED Merida in which we share all about our sisters’ trip to Mexico!