Oven Braised Poblano Chicken

Adapted from Slow-Cooker Poblano Chicken

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• 2 tablespoons oil
• *3 poblano chiles, seeded and thinly sliced (3 cups)
• 1 cup onions, thinly sliced
• 3 large cloves garlic, finely chopped
• 20 oz boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons taco seasoning mix (or see recipe for Homemade)
• 1/2 cup heavy whipping cream (I use half and half)
• Serve with rice

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1. Pre-heat the oven to 325-F.
2. Heat 1 tablespoon of the oil in a large pot or pan over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, until browned. It will not be completely cooked. Remove to a plate.
3. If the pot seems dry, add a little oil. Then, add onions. and cook until softened, about 6 minutes.
4. Add garlic and spices and cook until fragrant. Add peppers and stir.
5. Return the chicken to the pot and set in the oven; bake for 25 minutes or until chicken reaches 195-F.
6. Remove from oven and stir in cream.
7. Serve over rice with a squeeze of lime.
8. 
   *For the poblanos, I like to add a few extra steps to the original recipe: Place poblanos onto a foil lined sheet pan and place about 6 inches under the broiler. Broil until charred and blistered on both sides, approximately 8 minutes. Rotate peppers as they blacken so all sides are exposed to the heat. Place in a covered bowl and steam for a few minutes to help release the skin. Peel the skins and discard. Cut the peppers open and remove seeds (rinse under water if needed).