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Roasted Poblano Skillet Chicken

A skillet chicken with poblano salsa is a creamy and hearty dish perfect for cold winter nights.

15 minutes
50 minutes
65 minutes


  • 2 teaspoons of salt, separated
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 8 pieces chicken, thighs and legs
  • 3 tablespoons of grapeseed or canola oil
  • 1 cup onion, sliced into thin strips
  • 3 cloves of garlic, minced
  • 1 (16-ounce) jar HERDEZ® Roasted Poblano Salsa Cremosa
  • 2 cups chicken broth
  • 2 poblanos, previously roasted, cleaned and diced
  • 1 medium zucchini, diced
  • 1 tablespoon cilantro, chopped


  1. In a small bowl, combine salt, black pepper and granulated garlic, Season the chicken pieces lightly on both sides. Set aside and let it come to room temperature for 20 minutes.
  2. In a large, deep skillet, heat oil at medium heat for 2-3 minutes
  3. Place chicken pieces, skin down, into skillet. Brown and sear for 4 minutes preside. Remove
    chicken from skillet and transfer to plate. Reserve
  4. In same skillet, saute onions for 3 minutes. Add garlic and saute for 1 minute more.
  5. Add HERDEZ® Roasted Poblano Salsa and chicken broth. Bring to a boil, then reduce to a
  6. Add chicken pieces back in, cover and braise for 20 minutes, or until chicken is cooked through.
  7. Add roasted poblano and zucchini and onion into shallow bowl. Add 2 pieces of chicken and