📍 Where this dish comes from: Yucatán · Chichén Itzá
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 370kcal
Ingredients
- 1 1/2 lb boneless skinless chicken thighs sub: chicken breast tenders
- 3 poblano peppers roasted & diced; sub: Anaheim or jarred roasted green chiles
- 3/4 cup heavy cream sub: coconut cream
- 1/2 cup chicken broth sub: bone broth
- 1/4 cup onion minced; sub: 2 Tbsp dried onion
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 tsp ground cumin sub: smoked paprika
- 1 tbsp olive or avocado oil sub: butter or ghee
- Salt & pepper to taste
- Cilantro + lime wedge garnish; sub: parsley
Instructions
- Char poblanos: Broil or stovetop-char peppers 5 min/side until blistered; steam in a bowl 5 min, peel, seed, dice.
- Sear chicken: Heat oil in deep skillet; season thighs, sear 4 min/side until browned. Remove to plate.
- Build sauce: Sauté onion & garlic 2 min. Stir in cumin, diced poblanos, broth; simmer for 2 min.
- Cream & finish: Return chicken; pour in cream. Simmer uncovered for 10 min until sauce thickens to coat the back of the spoon (165°F internal).
- Serve: Spoon sauce over chicken, top with cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 370kcal | Protein: 25g | Fat: 28g
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About This Dish
Golden-seared chicken thighs bathe in a smoky poblano cream sauce that thickens right in the pan — dinner on the table in 30 minutes without dirtying a sinkful of dishes.
Health Benefits
- Chicken thighs provide the protein and fat that make this dish filling.
- Heavy cream adds richness without any added sugar.
Pairs Well With
- Steak & Roasted Poblano Salad
- Spicy Cabbage Slaw with Lime Crema