Chiles Rellenos de Pollo

Ingredients

• 2 lbs. boneless skinless chicken thighs
• 1/4 white onion
• 3 garlic cloves
• 2 bay leaves
• Salt and pepper to taste
• 4 poblano peppers
• 8 oz. cream cheese
• 8 oz. crema mexicana
• 1 cup milk
• 4 oz. chipotle peppers, half a can
• 2 tsp chicken bouillon
• 1/2 white onion, for sautéing
• 3 garlic cloves, minced, for sautéing
• 3 tomatoes, diced
• 2 tbsp butter

Instructions

1. Add chicken thighs, quartered onion, garlic cloves, bay leaves, salt, and pepper to a pot and cover with water.
2. Set heat to medium, cover, and cook for about 45 to 50 minutes.
3. Roast poblano peppers until ready, then place them in a plastic bag to sweat.
4. Remove chicken from heat and reserve the broth.
5. Shred the chicken into small pieces.
6. Peel the roasted peppers, make a small incision down the side, and remove the seeds.
7. In a blender, combine cream cheese, crema mexicana, milk, chipotle peppers, and chicken bouillon, then blend until smooth.
8. In a pan set to medium heat with oil, sauté half a white onion and three minced garlic cloves for about a minute.
9. Add shredded chicken and season with salt and pepper, mixing well.
10. Add diced tomatoes and cook until they release their juices, about four minutes.
11. Stuff the peppers with the chicken filling.
12. In a pan set to medium heat, melt butter, then add the salsa and one cup of reserved chicken broth.
13. Check for salt, lower heat to low, and add stuffed peppers one by one, topping with cheese.
14. Cover and cook until cheese is melted.