Creamy Poblano Chicken with Cornbread Waffles

Hubby calls it "dinner's version of biscuits and gravy". I call it delicious! It's a twist on chicken and waffles, creamy, slightly spicy, and pure comfort. It takes a little more effort, but it's worth it. I'll give you some shortcuts at the end that will make it faster if you're in a hurry. Here's what you'll need:

  • 3 TBL butter
  • 1 large sweet onion, chopped
  • 2 poblano peppers (roasted, peeled, seeded and chopped)
  • 3 cloves garlic, minced
  • 4 boneless, skinless chicken breasts (we prefer dark meat so I used 6 thighs)
  • 8 oz mushrooms, quartered and sauted
  • 1 tsp salt
  • 1/2 tsp pepper
  • cayenne to taste (we like spicy so I used 1 tsp)
  • 4 TBL butter
  • 4 TBL flour
  • 4 C milk
  • 8 oz sour cream
  • 8 oz shredded cheese (I used 4 cheese Mexican blend)

Cornbread Waffle

  • 1 1/2 C cornmeal
  • 1/2 C flour
  • 2 tsp baking powder
  • 2 TBL sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 1/2 C milk
  • 1/4 C butter, melted
  • 1 1/2 cups frozen corn, thawed

Melt 3 TBL butter and add the onion, poblanos, garlic, and mushrooms and sauté until onions are soft and translucent. Add chicken and cook until done. Remove cooked chicken, chop into bite sized pieces, and return to pan.

To make the white sauce, in a separate saucepan, melt 4 TBL butter, add 4 TBL flour and cook together for about 2 minutes until flour is cooked but not brown. Slowly add the 4 cups of milk, whisking until the sauce thickens, about 10 minutes. You can tell it's done by coating the back of a spoon with the sauce, then draw your finger through the sauce. If it makes a clear path without running back together, it's done (see picture). Add the sauce to the chicken mixture, simmering until the sauce it thickened. Stir in sour cream and blend until smooth. Add the cheese and stir until melted. Serve over the cornbread waffles.

Cornbread Waffles:

Stir together the cornmeal, flour, baking powder, sugar, and sal. In a separate bowl, mix the egg, milk, and melted butter then add the liquid mixture to the dry mixture, stirring until just blended. Add the corn and mix until incorporated. Bake in preheated waffle iron until crisp.

So I promised you shortcuts, remember? If you don't want to make your own white sauce, just substitute 1 can of cream of mushroom soup and 1 can of cream of chicken soup. I think white sauce is super easy to make, but it will still be delicious with the soup substitute. The other shortcut is to use your favorite boxed cornbread mix (not sweet) instead of making it from scratch. Just mix it according to the instructions on the box and add the frozen corn. This recipe will serve 6.

Enjoy,

Lynn