chicken with poblano cream sauce

This is another quick and easy recipe I adapted from one of my favorite cookbooks.


1 poblano chile

1/2 yellow onion diced

2 tbsp coconut oil

1 garlic clove minced

1/2 c canned coconut milk

Sea salt and pepper to taste

4 medium boneless chicken breast

Roast the chile over a gas burner until charred all over or in an oven on broil. Remove the charred skin with a paper towel, and remove the seeds and ribs.

Heat 1 tbsp coconut oil in a skillet and add onion and garlic, cook until soft. Add Chili and coconut milk. Pour mixture into a blender or food processor and add pepper and salt to taste. Mixture should be thick, add water if too thick.

Season chicken with salt and pepper and cook with remaining coconut oil in a large skillet until golden brown. About 4 to 5 minutes each side. Serve with sauce and favorite paleo side.

Recipe adapted from:  Great Food Fast by Martha Stewart


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