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Mexican Chicken Thighs with a Creamy Poblano Sauce

Ingredients

Scale

Creamy Poblano Sauce

  • 2 Poblano Peppers
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • salt and pepper
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 2 teaspoons cilantro, finely chopped
  • 1 cup heavy cream

Baked Tortilla Strips

  • 8 corn tortillas
  • 4 teaspoon vegetable oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic pwoder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Mexican Chicken Thighs

  • 2 cloves minced garlic
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • dash black pepper
  • 5 – 6 chicken thighs, skin on and bone-in
  • 2 tablespoons olive oil
  • juice from 1 lime
  • 8 ounce Sargento 4 Cheese Mexican Blend shredded cheese

Instructions

Creamy Poblano Sauce

  1. Preheat broiler to high.
  2. Broil poblanos until charred. Remove from oven and run under cold water and peel, seed, and roughly chop.
  3. Over medium-high heat, melt butter. Add garlic, cumin, salt, and pepper. Cook for 5 minutes.
  4. Add poblanos. Mix in flour and cook for 2 more minutes.
  5. Add chicken broth and allow to thicken. Stir constantly.
  6. Transfer to a food processor and add cilantro. Blend until pureed. Transfer back to pan.
  7. Add cream and cook until thicken.

Baked Tortilla Strips

  1. Preheat oven to 375 degrees.
  2. Cut corn tortillas into 1/2″ strips. Add tortilla strips to a large bowl and toss with vegetable oil and seasonings. Make sure to coat strips evenly.
  3. Transfer to a baking sheet lined with a baking mat.
  4. Cook for 5 minutes. Toss and return to oven. Cook for an additional 5-10 minutes or until crispy.

Mexican Chicken

  1. Preheat oven to 350 degrees.
  2. Combine the garlic, paprika, cumin, salt, cayenne pepper, and black pepper in a small bowl. Mix in olive oil and lime juice. Rub all over chicken.
  3. Cook for 40-50 minutes.
  4. Remove from oven.
  5. Top with 1/2 – 3/4 cup of creamy poblano sauce and cheese.
  6. Cook for an additional 5- 10 minutes or until cheese is melted and chicken is cooked thoroughly.
  7. Top with crispy baked tortilla strips.

Find it online: https://bargainbriana.com/mexican-chicken-thighs-with-a-creamy-poblano-sauce/

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