I created this recipe to be the perfect sauce to pair with chicken. Little did I know that this sauce CHANGED the game for when I cook chicken. Its roasted flavor with subtle spice adds a fun Mexican inspired twist that is perfect on chicken whether in a bowl, burrito, or even taco!
This recipe is so simple it only requires a few minutes and a couple of ingredients. For my sauce, I use 2 poblano peppers de-seeded, 1 green bell pepper, 1/2 white onion, 2-3 cloves garlic, and optional 1 jalapeño! (I like the jalapeño for subtle spice, but you can leave this ingredient out if you want it more mild.
On a baking tray, cut your peppers and onions in half and drizzle with olive oil and salt. Place skin side up and roast in the oven at 425 F for about 20-25 minutes or until the skin of the peppers is blistered and they are tender. Blistered means the skins should look a bit dark and bubbling away from the pepper. You will be removing the skins, so if they looked burned that is okay! That is the goal.
Remove the veggies from the oven and carefully remove the skins. You can place the peppers in a ziplock or sealed glass container while still hot to stem the skins off, then gently pull away. In a large blender add your veggies, 1 tsp pepper, garlic, 1 tsp cumin, pinch of salt and 2/3 cup heavy cream. Blend until it is a smooth texture. Pour over your chicken and enjoy!
Ingredients:
-2 poblano peppers de-seeded
-1 green bell pepper
-1/2 white onion
-2-3 cloves garlic
-optional jalapeno
-1 tbsp olive oil
-1 tsp salt
-1 tsp black pepper
-1 tsp cumin
-2/3 cup heavy cream
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