Entree: Mexico – Puebla – Pollo en salsa de poblano (Chicken in poblano pepper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 3 poblano peppers, approx. 9 oz (255 g) total
- 1 cup (240 ml) crème fraîche
- 1/4 cup (60 ml) water
- 1 cup (160 g) corn kernels (fresh or thawed frozen)
- 1/2 cup (56 g) smoked cheddar, shredded (optional)
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C). Arrange the chicken thighs skin-side up on a rimmed baking sheet; season the skin lightly with salt and black pepper, to taste. Roast in the preheated oven until the skin is browned and an instant-read thermometer inserted into the thickest part away from bone reads about 165°F (74°C), about 25–35 minutes depending on thigh size.
2. While the chicken roasts, char the poblano peppers directly under the broiler or over an open flame, turning occasionally, until the skins are blackened and blistered on all sides, about 8–12 minutes total. Transfer the hot peppers to a bowl and cover to steam for 10 minutes; when cool enough to handle, peel away the charred skin, remove stems and seeds, and roughly chop the flesh.
3. In a blender or food processor, combine the peeled poblano flesh, crème fraîche, 1/4 cup (60 ml) water, corn kernels, and a little salt and black pepper to taste. Puree until smooth; if the sauce is very thick, add up to another 1–2 tbsp (15–30 ml) water to reach a pourable cream sauce consistency.
4. When the chicken is nearly done, remove the baking sheet from the oven and spoon the poblano cream sauce evenly over each thigh. If using smoked cheddar, sprinkle it over the sauced thighs now.
5. Return the baking sheet to the oven and bake until the sauce is heated through and the cheese (if used) is melted and lightly browned, about 6–10 minutes. Remove from oven and let rest 5 minutes before serving. Adjust salt and black pepper to taste and serve each thigh with some of the poblano-corn cream spooned over.