Chicken Simmered in Poblano Cream Recipe -
Chicken Simmered in Poblano Cream Recipe
  • READY IN 45 mins

Chicken Simmered in Poblano Cream

Recipe by  

"Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious. Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.
  2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.
  3. To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.
Kitchen-Friendly View


  • Time-Saving: You can substitute 1 drained jarred roasted red pepper for the fresh red pepper and skip the roasting step.
  • Recipe Note: Most dried or fresh chiles can irritate hands or eyes, so consider wearing rubber gloves while handling chiles.
  • Ingredient Note: To roast the poblano chile and red pepper, place onto a baking sheet. Heat the broiler. Broil until the skin is blackened, turning over every 3 minutes. Remove the chile and pepper to a paper bag. Close the bag and wrap in a clean kitchen towel. Let stand for 10 minutes. Remove the skin and seeds and slice.

Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2014

I have not tried this, but it intrigues me. I suggest using both boneless breast halves and boneless thighs. And buy the chicken with skins on for extra flavor. You may need to cook the chicken a little longer. If you are concerned about the fat, remove and discard the skin before plating.

Most Helpful Critical Review
Feb 27, 2014

Just what I'm looking for. Bought some gorgeous Poblanos yesterday and will give this a try. How can someone decide if they don't like a recipe if they haven't tried it? If a recipe doesn't appeal to you, shut up and move on. Keep your hate to yourself.

Jul 07, 2014

Poblano cream added nothing to the recipe but the time and trouble to roast and prepare the pepper!

May 08, 2014

I have made this recipe twice and my family loves it. I made it exactly as the recipe was written so I could give an honest opinion. It is worth the effort.

Mar 31, 2014

My kids loved's not as intense as I thought it would be. Easy dish to make and eat. Followed the directions precisely. Served it with brown rice.

Feb 25, 2014

I am not a soup sauce fan, but Campbell's sells a Cream of Poblano soup in many parts of the country, and it is very good. King Ranch Chicken casserole is fabulous when you use it for the can of cream of mushroom, along with the cream of chicken soup. I will try this recipe using the poblano soup and one more roasted poblano, small dice, in the sauce. Using a large onion, sautéed well, then putting at least a third of it in the sauce would help also. Remember thst Mexican cookery uses white onions and is more compatible with those recipes. Minced fresh cilantro sprinkled lightly on top as a garnish is a nice touch, but only if you enjoy it. Sometimes, I believe Campbell's is so focused on shortcuts they sacrifice flavor anf many dishes come out very bland.... always tweak them to suit your taste. Oh, and cook that chicken for at least fifteen minutes more at a low simmer stirring occasionally.

Feb 26, 2014

It seems that putting the peppers into the simmering sauce would help a lot. And if you really want flavor, get a can of chipotle peppers in adobe sauce, dice one up really small or whiz it in the blender or food processor and add that to your sauce. Then it will have a little kick and a lot more flavor.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 431 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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