Mexican Poblano Chicken

Mexican Poblano Chicken is what we’re gonna name this. We lived in Mexico for a total of three years in a small town called Chapala which is right on the shore of big, beautiful Lake Chapala and about an hour south of Guadalajara. We were agents at Caldwell Banker Chapala Realty which is just one block from the square in downtown Chapala. Living there we became big fans of Mexican cuisine and street food.

When we were in the office at lunch time we would go over to one of the many nearby sources of good food. This was one of our favorites. Gammy and I would each have Poblano Chicken with a side of slaw or cucumber salad and a drink. Poblano is a type of pepper found in the area.

The bill would come to a hair over forty pesos, which was just under four dollars US at the time. I would give, Nadia, the super nice young waitress, fifty pesos and tell her to keep the change. She would giggle like she had hit the lottery. Here back home in Texas my Italian side kicks in and I’ve embellished it a little. Would you believe it? This is quick, easy and real good.

“Tis an ill cook that cannot lick his own fingers.”

— William Shakespeare.

Here is what you will need for your Mexican Poblano Chicken

2 Chicken breast filets – or thighs if you prefer. You will need to cook the thighs a little longer than the breasts
olive oil
salt and pepper
1 Large poblano pepper -or 1/2 green bell pepper -cut into strips
1/2 medium sized onion cut into strips
2 cloves garlic chopped
3-4 large slices cheese – any kind that you like will work

The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

How to easily make your Mexican Poblano Chicken

First, cut up the veggies. If you can’t get poblano peppers in your area you could substitute green bell peppers. Rinse and dry the pepper then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.

Put an oven safe skillet on at medium high with just enough olive oil to coat the bottom of the pan. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm to poke and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings.

Add the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get brown on the edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won’t need it any more.

Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.

Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve up your Mexican Poblano Chicken. It’s quick, easy and real good.

You should also try these Mexican Stuffed Peppers