Creamy Poblano Chicken

Ever have one of those nights where you just want a meal that hits all the cozy, satisfying notes without taking forever to make? That’s exactly why I love this Creamy Poblano Chicken. Tender rotisserie chicken is smothered in a smoky, rich sauce made from roasted poblano peppers. Poblanos bring just the right amount of mild heat and a touch of sweetness, making every bite comforting and flavorful.

To make it dairy free, we swapped traditional heavy cream for coconut cream. The result is a silky, indulgent sauce that’s easier on digestion but still indulgent. We love it over rice, but it’s just as tasty with cauliflower rice, roasted veggies, or even quinoa for a protein boost.

Tip: Don’t be afraid to adapt recipes for your needs—sometimes a simple tweak makes a recipe more approachable, satisfying, and healing.

How to Roast Poblano Peppers

1. Preheat your oven (or broiler):
   Set your oven to 450°F (232°C) or turn on the broiler.
2. Prepare the peppers:
   Rinse the poblano peppers and pat them dry. Leave them whole.
3. Roast the peppers:
   • Oven method: Place the peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until the skins are charred and blistered on all sides.
   • Broiler method: Place peppers on a broiler-safe pan, about 4–6 inches from the heat, and broil 10–15 minutes, turning to char evenly.
4. Steam the peppers:
   Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10–15 minutes. This loosens the skins, making them easier to peel.
5. Peel and deseed:
   Gently peel off the charred skins. Cut the peppers open, remove the seeds and membranes (wear gloves if you’re sensitive to spice).

Print Recipe

Creamy Poblano Chicken

Total Time 40 mins

Description

Tender shredded chicken is coated in a rich, smoky sauce made from roasted poblano peppers. Creamy, dairy-free coconut cream keeps the sauce silky and indulgent, while the mild heat and subtle sweetness of the poblanos make this dish comforting and flavorful. Perfect served over rice, cauliflower rice, or roasted veggies for a nourishing, weeknight-friendly meal.

Ingredients

Servings

• 5-10 poblano peppers (depending on size and heat level; roasted, stemmed, and seeded)
• 4 chicken breast (cooked and shredded)
• ¹⁄₂ TBS ghee
• 2 TBS avocado oil
• 1 onion (sliced thin)
• 1 cup coconut cream
• 2 cups chicken broth
• 1 TBS cumin
• 6 cloves garlic
• 1 tsp paprika
• ¹⁄₄ cup masa or all purpose gluten free flour
• 1 zucchini (chopped; optional)
• 1 cup mushrooms (chopped; optional)

Instructions

1. Cook and shred chicken according to your favorite method.
2. Roast the poblano peppers by your preferred method. Place in a bowl with a lid, and steam at least 10 minutes. Remove blackened skins, stems, and seeds. Thin slice half of them, and rough chop the others for the sauce.
3. Use a large skillet over medium-low heat and add ghee & oil. Add sliced onions. Stir to coat them in the fat and sprinkle with salt. Stir every few minutes. Add optional mushrooms and zucchini. The onions will soften first, then turn golden. Add the ground cumin and garlic, and stir to combine. Brown the flour. Turn off the heat.
4. Add the rough chopped poblano peppers (reserve sliced peppers), broth, & coconut cream, to the bowl of a food processor. Pulse until incorporated and smooth.
5. Add the poblano broth mixture to the skillet. Whisk to combine, and bring to a simmer. Stir in the sliced poblano peppers and shredded chicken. Bring back up to a simmer. Season with salt and pepper to taste. Serve over rice. Enjoy!

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