Cette chaudrée de poulet au poblano est un repas délicieux et réconfortant, idéal à tout moment de l'année. Les piments poblano fumés se marient à merveille avec le poulet tendre, le maïs crémeux et le bouillon riche pour créer un plat savoureux qui satisfera vos envies.
Recette de la chaudrée de poulet au poblano
1
portions15
minutes25
minutes450
kcal40
minutesLaissez l'écran de votre appareil allumé
Ingrédients
100 g 3 1/2 oz Chicken Breast
1 1 Poblano Pepper
1 1 Yellow Onion
1 1 Garlic clove
60 g 3/8 tasse Corn Kernels
240 ml 1 tasse Chicken Broth
60 ml 1/4 tasse Heavy Cream
15 ml 1 cuillère à soupe Huile d'olive
2 g 1 cuillère à café Ground Cumin
2 g 1/3 cuillère à café Sel
1 g 1 Poivre noir
Equipement
Casserole moyenne- Cuillère en bois
- Tasses à mesurer (US)
- Ladle
- Cuillère
- Couteau
Directions
- Start by chopping the poblano pepper, dicing the onion, and mincing the garlic.
- Heat the olive oil in a medium saucepan over medium heat. Add the chicken breast and cook until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- In the same saucepan, add the chopped poblano pepper, diced onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.
- Add the corn kernels, chicken broth, and ground cumin to the saucepan. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
- While the chowder is simmering, shred the cooked chicken using two forks.
- Add the shredded chicken back into the saucepan along with the heavy cream. Stir to combine and cook for another 3-5 minutes, until the chowder is heated through and slightly thickened.
- Taste the chowder and season with salt and black pepper as needed. Ladle the chowder into a bowl and serve hot.
Notes
- For a spicier kick, leave the seeds in the poblano pepper or add a pinch of cayenne pepper to the chowder. You can also garnish the chowder with fresh cilantro or a squeeze of lime juice for extra freshness.
Can I use another type of pepper instead of poblano?
Yes, you can substitute poblano peppers with green bell peppers for a milder flavor or jalapeños if you prefer more heat. Keep in mind that the flavor profile will change slightly depending on the pepper you choose.
