Total: 1 1/2 hour including making the pepper sauce ahead and time to marinade chicken
Active: 30 minutes / Makes: Serves 4
I put down a thin layer of corn in the center of the plate and then top with the grilled chicken and top with the spicy cream sauce. The cream accents the chicken and the corn and a side of my “romaine salad with black beans, avacado and a lime vinaigrette.”
INGREDIENTS
4 boneless skinless chicken breasts
1/4 cup lime juice (marinade)
2 tablespoons cumin (marinade)
1 tablespoon paprika (marinade)
2 tablespoons garlic (marinade)
1/4 cup olive oil (marinade)
1/2 teaspoon red pepper flakes (marinade)
1 teaspoon dried oregano (marinade)
1 teaspoon chili powder (marinade)
Pepper Cream Sauce
2 large poblanos roasted, peeled and seeded
2 teaspoons minced garlic
12 oz evaporated milk
1 teaspoon chicken bouillon (not broth)
1 tablespoon butter
2 tablespoons flour
Salt and pepper to taste
