Mexican chicken with roasted poblano and tomato sauce

For the Sauce / Garnish (if applicable):

• Optional: 2 tbsp sour cream or Greek yogurt for a creamier sauce
• Optional: crumbled queso fresco or Cotija for topping

How I Make It

Step 1:

I preheat the oven to 425°F and pat the chicken dry, then season generously with salt, pepper, and a sprinkle of cumin and oregano. I heat a heavy skillet over medium-high heat with 1 tbsp olive oil until it shimmers, then I sear the chicken skin-side down until the skin crisps and sizzles—about 6–8 minutes. Hear that crackle? That’s flavor building. I flip to brown the other side for another 3–4 minutes, then transfer to a plate.

Step 2:

While the chicken rests, I char the poblanos. I place the peppers under the broiler on a lined baking sheet or directly on a gas burner, turning until the skin blackens and blisters—about 8–10 minutes total, rotating every couple minutes. I tuck them into a bowl and cover with plastic wrap for 10 minutes to steam; then I peel, seed, and roughly chop. If you skip steaming, you’ll fight the skin—so don’t skip it.

Step 3:

I return the skillet to medium heat with the remaining 1 tbsp olive oil, add the chopped onion and a pinch of salt, and cook until soft and golden, about 5–6 minutes. I toss in the garlic and toast it for 30 seconds until fragrant. Then I add the roasted poblanos, tomatoes, cumin, and chicken broth, scraping up browned bits from the pan. I let the mixture bubble for 6–8 minutes to reduce and concentrate the flavor—your kitchen will smell smoky, bright, and irresistible.

Step 4:

I pour the pepper-tomato mixture into a blender (or use an immersion blender) and pulse until smooth—leave a few tiny flecks if you like texture. I taste and adjust salt, then stir in lime juice. I nestle the seared chicken back into the skillet, skin-side up, spoon a little sauce over each piece, and roast in the 425°F oven for 15–20 minutes until the chicken reaches 165°F and juices run clear. Look for golden edges and a glossy sauce that clings to the meat.

Step 5:

I remove the pan, let the chicken rest for 5 minutes, then finish with a scatter of chopped cilantro, a squeeze of lime, and optional crumbled cheese. Serve with warm tortillas, rice, or a crisp green salad. The sauce doubles as a dipping sauce, so don’t be shy with it.

Pro Tips

• Char the poblanos under the broiler or on a gas flame for the most authentic smoky flavor; steaming afterward makes peeling nearly effortless.
• If you want extra-crisp skin, finish the chicken skin-side up under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
• Use bone-in thighs for juicier results; boneless cooks faster but dries out quicker—reduce oven time by about 5 minutes for boneless.
• Short on time? Use canned fire-roasted tomatoes and skip the broiler—flavor still holds up well.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Firm tofu: Press and marinate tofu, sear it the same way for a vegetarian swap—texture will be firmer and soak up the sauce.
• Roma tomatoes ↔ canned fire-roasted tomatoes: Saves time and keeps that smoky profile.
• Sour cream ↔ Greek yogurt: Lighter creaminess with a tangy hit.
• Dairy-free option: Skip cheese and use coconut yogurt or extra avocado slices for creaminess.

Variations & Tips

• Spicy: Add 1 chopped jalapeño or ½ tsp cayenne to the sauce for serious heat.
• Kid-friendly: Remove seeds from poblano and omit extra chiles; the sauce stays mildly sweet.
• Smokier: Add 1 tsp smoked paprika or a splash of chipotle in adobo.
• Herb-forward: Stir in chopped parsley and a little chopped mint for a fresh twist.
• One-pan weeknight: Use boneless thighs, sear, then finish by simmering covered with sauce for 12–15 minutes.
• Creative twist: Stir a tablespoon of dark chocolate or almond butter into the sauce for a subtle mole-inspired depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the poblanos and make the sauce up to 3 days ahead; store separately. Reheat the sauce on the stove and rewarm the chicken in a 350°F oven for 10–12 minutes until hot. Assemble just before serving for best texture.

Can I double the recipe?

Sure thing. Use a larger pan and give the chicken space—you may need to cook in batches or use two pans so the chicken browns instead of steams.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Use a thermometer: chicken is safe at 165°F. Look for golden, crisp skin and clear juices when you pierce the thickest part.

What if I don’t have ingredient X?

No drama—swap canned tomatoes for fresh, use bell peppers if you don’t have poblanos (less smoky), or skip the cheese and add avocado slices for richness.

How I Like to Serve It

I pile the sauced chicken on a platter, scatter cilantro and crumbled queso, and bring it to the table with warm corn tortillas. Rice, charred corn, or a simple cabbage slaw works great on the side. Pour a cold beer or a bright margarita and you’ve got a relaxed Friday-night vibe. This one shines at dinner parties and makes weeknights feel a little festive.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of broth.
• Food safety: cook chicken to an internal temperature of 165°F.

Final Thoughts

Closing: Go on—try this recipe tonight. It behaves like a grown-up comfort food and rewards a tiny bit of technique with big, smoky, saucy happiness. Now go impress someone—or just yourself—with your homemade masterpiece!

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.