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Chicken pieces simmered in a silky cream sauce with roasted poblano peppers and corn. This comforting family favorite delivers satisfying protein and pairs perfectly with Mexican rice.
Roast the poblano peppers directly over an open flame or under the broiler until the skins blister, then place them in a bowl covered with plastic wrap for 10 minutes to steam. Peel and dice the peppers.
Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides for about 4 minutes per side, until golden but not fully cooked through. Remove and set aside.
Reduce heat to medium and add diced yellow onion to the skillet. Cook, stirring frequently, until soft and fragrant, about 4 minutes.
Stir in minced garlic, roasted poblano peppers, and corn kernels. Cook for 3 more minutes, allowing flavors to meld.
Return chicken to the pan, add heavy cream, salt, and black pepper. Cover and simmer gently on low heat for 20 minutes, ensuring the chicken is tender and the sauce thickens. Taste and adjust seasoning as needed.
