Baked Chicken Thighs with Roasted Poblano-Cream Sauce - Recipe
These chicken thighs are perfectly seasoned then seared and slow cooked until fork tender. Served with a creamy poblano sauce. We served ours over Mexican rice. So good!
Servings: 2
Calories: 450kcal
Ingredients
- 1 pound skinless boneless chicken thighs – about 4 thighs
- 1 tablespoon olive oil + more as needed
- 1 teaspoon ancho powder
- 1 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1 small white onion chopped
- 1 jalapeno pepper chopped
- ¼ cup white wine
- ¾ cup chicken broth
FOR THE POBLANO-CREAM SAUCE
- 1 roasted poblano pepper chopped
- 3 tablespoons crema or sour cream
- 2 tablespoons chopped cilantro
- Juice from 1 lime
Instructions
- Preheat oven to 325 degrees.
- Sprinkle the chicken thighs with olive oil then season with ancho, cayenne, garlic, oregano and salt and pepper. Rub it in good.
- Heat a large oven-safe pan – I used my Dutch Oven – to medium heat and add a bit of olive oil.
- Add chicken thighs and sear a couple minutes each side.
- Add onion and jalapeno peppers and stir. Cook about 4 minutes more.
- Add white wine to deglaze. Reduce until the wine is almost gone.
- Add chicken broth and remove from heat. Cover and place in the oven. Cook for 30 minutes.
- Remove from heat and serve with your poblano-cream sauce. We served ours over Mexican Rice.
FOR THE POBLANO CREAM SAUCE
- Add all of the ingredients to a food processor and blend until smooth. Serve!
Notes
Serves 2-3
Nutrition
Calories: 450kcal | Carbohydrates: 13g | Protein: 46g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 227mg | Sodium: 641mg | Potassium: 889mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 67.2mg | Calcium: 96mg | Iron: 2.8mg