Pollo Poblano

Pollo PoblanoI like to fix this dish when I’m craving Mexican food and want it quick.  It goes together easily, too. This is great served with a nice guacamole-tomato-lettuce salad and if you can afford the carbs, some cheese topped refried beans.  This dish is suitable for all phases of Atkins but not for Primal-Paleo devotees.

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10 oz. deboned skinless chicken breast meat

2 T. olive oil

2 oz. chopped onion

3 oz. poblano pepper, seeded and cut in half lengthwise

1 c. chicken broth

2 oz. heavy cream

1 clove minced garlic

4 oz. grated Monterrey Jack cheese

Dash of ground cumin and chili powder

Dash pepper

DIRECTIONS:  Lay chicken breasts on cutting board and slice them on an angle into 3 thinner pieces each.   Heat oil in non-stick skillet.  Sear poblano pepper on both sides until brown.  Cool and peel off any of the cellophane-like tough skin you can remove (or you can oven roast on 400º if you prefer and only peel the scorched part of the skin off).  Place pepper on cutting board and cut into thin slivers.  Now, brown chicken pieces on both sides in same skillet over  high heat.  Preheat oven to 350º.  Remove chicken from skillet and add onion.  Saute until onion begins to brown.   Add garlic, spices and slivered poblano pepper to pan.  Remove from fire and add broth, cream and cheese.  Stir in a tiny bit of your preferred thickener.  Replace chicken into skillet and pop into 350º oven for about 30 minutes.

NUTRITIONAL INFO:  Makes 3 servings, each containing:

499  calories

35.5 g  fat

4.33 g  carbs, .67 g  fiber, 3.66 NET CARBS

39.1 g protein

320 mg sodium

45 comments on “Pollo Poblano

  1. Sounds like a great recipe .On adding the heavy cream I’m thinking it might be a little too much for a thickener so I will add 1 glass of a good chardonay. Oh, Peggy says I won’t need the wine so Ill just drink it! Can’t wait to try this recipe.- Damn, I love cooking. & the wine doesn’t’ hurt. You’re a winner no matter how things turn out. Lol


    • I really don’t know, as I don’t use crock pots and don’t own one. I THINK it would work, if the cream was added right before serving, say maybe 30 minutes before? If left in the crock pot all day, the cream would likely curdle.


    • When I have extra cream I freeze it in ice trays and put in zip lock bag in freezer for next time. Doesn’t seem to hurt or change the cream.


      • That’s a good idea. Actually, it keeps well in the refrigerator. I have never EVER had a carton spoil, buying two quarts at a time for the entire 6 years I have been low-carbing.🙂


    • Barb it’s not going to be nearly as good without cream. You do know that heavy cream is the lowest carb dairy product, not yogurt. So I would think you would be using it so much in recipes you’d have NO problem using it up before it spoils. BTW, cream keeps very well. Yogurt, not so much, IMO. But you can sure sub in whatever you want to. I have no idea what it will taste like because I have never subbed in this recipe by choice.


    • Not and get my results. You need the heavy cream so it will get thick enough and will have the carb count I show. The evap. milk and half and half both have milk in them, which has more lactose (a form of sugar), more carbs and therefore not a wise choice for low-carb diets. You want the richness of heavy cream in this recipe and heavy cream will have the fewest carbs of ANY dairy product. Anything else will make the sauce thin and watery. Besides, low-carb and low-fat are not a good idea. You are effectively reducing BOTH the needed sources of fuel for bodily functions, making your diet heavy in protein………and your body will convert protein to glucose (sugar again) if you get too much protein in a day and not much else. YOU NEED fat on a low-carb diet for it to work effectively. Read on this site the science behind how/why it works: http://www.atkins.com/how-it-works. It’s just not a low-fat diet and trying to make it low-fat will make it much less successful for weight loss.


    • Anne,
      That is what I made mine with. And it was wonderful. So, as for my taste, it didn’t change anything. It was very good and very easy to make!


    • Dark chicken will work just fine, just be sure you are cooking 8-10 pieces (equivalent to a whole chicken) and leave the skin on the meat. It’ll be good!


    • I think you’ll find you don’t need one. The cream thickens on its own a bit and the cheese combines with the cream to create an adequate sauce. If you feel a need, you could use xanthan gum, but I seriously doubt you’ll need one.


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