Creamy and Dreamy Poblano Chicken

• lbs boneless chicken thighs, skinless↗2 lbs
• large poblano peppers, halved and seeded↗2
• ounces evaporated milk↗12 ounces
• teaspoon garlic, minced↗1⁄2 teaspoon
• teaspoon chicken bouillon powder↗1 teaspoon
• tablespoon butter↗1 tablespoon
• teaspoons all-purpose flour↗2 teaspoons

Step-by-step instructions

1. 1

   Broil pablanos 10-15 minutes until blackened.

2. 2

   Allow pablano to cool while cooking chicken, 3-6 minutes per side until fully cooked.

3. 3

   Blend evaporated milk, poblanos, garlic and bouillon in a blender.

4. 4

   Melt butter in a saucepan over medium heat. Stir in flour, stirring constantly until smooth.

5. 5

   Slowly stir in the poblano mixture. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.

6. 6

   Spoon small amount of sauce over each piece of chicken.

7. 7

   Pour remaining sauce in bowl to serve with the meal.