Steps:
- Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
- Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
- While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
- Drizzle chicken with any pan juices and serve with sauce.
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Imtiyaz Waise
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and juicy, and the sauce is creamy and flavorful. It's a great recipe for a weeknight meal.
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[email protected]This is my new favorite chicken recipe! The chicken is always cooked perfectly and the sauce is creamy and flavorful. I love serving it over rice or pasta.
Jovan Beast
[email protected]This dish was easy to make and the results were delicious. The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely make this again.
Aftab Khan
[email protected]This recipe is a great way to use up leftover chicken. The sauce is simple to make and the results are delicious. I served it over rice and it was a hit with my family.
Neeraj Neeraj
[email protected]I'm not a fan of poblano chiles, but I thought I'd give this recipe a try. I was pleasantly surprised! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely make this again.
Sarah Guenther
[email protected]This dish was a disappointment. The chicken was tough and the sauce was bland. I would not recommend this recipe.
DJ
[email protected]The chicken was a bit dry, but the sauce was delicious. I would try this recipe again, but I would cook the chicken for less time.
Carl Thomas
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The chicken was cooked perfectly and the sauce was flavorful. I would make it again, but with less poblano chiles.
Denleemel
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. The chicken is always cooked perfectly and the sauce is creamy and flavorful. I highly recommend this recipe.
Kawaii The kiwi
[email protected]I followed the recipe exactly and the dish turned out great! The chicken was moist and tender, and the sauce was creamy and flavorful. My family loved it!
Z'Riyah Robinson
[email protected]This dish was amazing! The chicken was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Aftab Butt
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The chicken is always tender and juicy, and the sauce is creamy and flavorful. I highly recommend this recipe.
Margaret Moonga
[email protected]This chicken dish was a hit with my family! The poblano chile strips added a nice smoky flavor and the cream sauce was rich and flavorful. I served it with rice and beans and it was a perfect meal.