Boneless chicken breasts skinless Olive oil Onion Garlic Salt Pepper Evaporated milk can Butter Mexican crema or heavy whipping cream Chicken bouillon Frozen corn kernels
Roast the peppers. Cover them in plastic to let them steam and remove the charred skin. Open them up, and remove the seeds and veins from the inside. From here, rough chop the poblano pepper and set aside.
Add the evaporated milk, the onion, garlic clove to the blender and blend until smooth. Meanwhile, season and cook the chicken breasts.
Once the chicken is fully cooked, add the poblano sauce and cook for a few more minutes. Serve with white rice and veggies, I like to add a couple of kernels of corn too.