Well American and Tex Mex or Mexican … not sure. It just has a nice light spicy flavor. I serve this over my “Kim’s Favorite Roasted Creamed Corn,” and my Romaine and Black Bean Salad with a Lime Vinaigrette. The three of them make a great combo.
I really prefer to make this sauce the day before and just heat up before serving
I put down a thin layer of corn in the center of the plate and then top with the grilled chicken and top with the spicy cream sauce. The cream accents the chicken and the corn and a side of my “romaine salad with black beans, avacado and a lime vinaigrette.”
- Yields: Serves 4
- Difficulty: Easy
- Total: 1 1/2 hour including making the pepper sauce ahead and time to marinade chicken
- Active: 30 minutes
- 4 boneless skinless chicken breasts
- 1/4 cup lime juice (marinade)
- 2 tablespoons cumin (marinade)
- 1 tablespoon paprika (marinade)
- 2 tablespoons garlic (marinade)
- 1/4 cup olive oil (marinade)
- 1/2 teaspoon red pepper flakes (marinade)
- 1 teaspoon dried oregano (marinade)
- 1 teaspoon chili powder (marinade)
Pepper Cream Sauce
- 2 large poblanos roasted, peeled and seeded
- 2 teaspoons minced garlic
- 12 oz evaporated milk
- 1 teaspoon chicken bouillon (not broth)
- 1 tablespoon butter
- 2 tablespoons flour
- Salt and pepper to taste
- Mix all the ingredients for the chicken in a baggie, add the chicken and marinade at least 4 hours and up to overnight. The longer the better. Remove to room temp, salt and pepper each side and grill the chicken. Once grilled remove and cover with foil and keep warm and let the chicken set before slicing.
- I prefer making the sauce before handing and then reheating … but for the sauce … roast the peppers on the grill until nicely charred and blackened skin on all sides and then place in a bowl and cover with saran wrap. After they cool, the skin will peel right off. Cut in half and remove the ribs and seeds (for the heat, you can leave some in depending on how hot you like it. I like mine spicy. Rough chop.
- Add the peppers to the milk along with the garlic and chicken boullin and add to a blender and puree. Then set aside.
- Now make the bechemel. Melt the butter in a small pot and add the flour and mix to make a roux. Then add the milk and pepper mixture, check for seasoning and add salt and pepper to taste. Cook on medium high heat to thicken. If too thick you can add a little regular milk, cream or chicken broth.
- Reheat the sauce either in the microwave or on the stove. Slice the chicken and drizzle the sauce over the chicken.
- Personally I put down of layer of my creamed corn in the center of my plate, then the grilled chicken in thin slices and topped with my Pepper Cream Sauce and a side of my Romaine and Black Bean Salad (links below)