Chicken With Creole Cream Sauce & Green Chili Mash

Chicken With Creole Cream Sauce & Green Chili Mash


Savor the rich flavors of our Chicken with Creole Cream Sauce and Green Chili Mash. A southern-inspired culinary masterpiece for your taste buds!


Cook time: 30 Min  Prep time: 15 Min  Serves: 4


Ingredients
FOR THE CHICKEN
4 bone in chicken thighs or breast
1 tsp creole seasoning
3 Tbsp olive oil
FOR THE GREEN CHILI MASH
4 yukon gold potatoes
4 clove garlic
2 poblano peppers
butter and hot milk
salt and pepper
FOR THE SAUCE
1 sm onion chopped
2 clove garlic minced
1 Tbsp creole seasoning
2 tsp tomato paste
1 Tbsp water
1/2 c chicken stock
2 Tbsp olive oil
1/2 c heavy cream
salt & pepper
Directions
1. For the sauce Heat the oil in a sauce pan. Add the onion and cook 5 minutes until the onion is translucent. Add the Creole sesaoning and cook 1 minutes. Add the garlic and cook 1 more minute.
2. Mix the tomato paste with the water. Add it to the sauce and cook 1 minute. Now add the chicken stock and turn heat to low. Cover and simmer 20 minutes. Stir in the heavy cream and add to a food processor and process until smooth.
3. Meanwhile add the oil to a skillet. Season the chicken with the creole seasoning. Place the chicken in the oil and brown on both sides. Preheat oven to 400 degrees. Add the chicken to the oven and cook until done about 20 minutes.
4. For the potatoes. Place the Poblano peppers on a baking sheet and place under a broiler and cook until skin is blistered. Let cool enough to be able to peel the skin off. Chop the peppers finely.
5. Peel the potatoes and cut into small pieces. Bring a pot of water to a boil and salt it. Add the potatoes to the boiling water with the cloves of garlic. Once the potatoes are soft drain them and mash the potatoes and garlic cloves with some butter and hot milk. Stir in the peppers and season with salt and pepper.
6. To serve mound the potatoes in the middle of the plate. Top with a chicken thigh. Spoon the sauce around the potatoes.

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