Creamy And Dreamy Poblano Chicken

• 2 lbs boneless chicken thighs, skinless
• 2 large poblano peppers, halved and seeded
• 12 ounces evaporated milk
• 1/2 teaspoon garlic, minced
• 1 teaspoon chicken bouillon powder
• 1 tablespoon butter
• 2 teaspoons all-purpose flour

1. Broil pablanos 10-15 minutes until blackened.
2. Allow pablano to cool while cooking chicken, 3-6 minutes per side until fully cooked.
3. Blend evaporated milk, poblanos, garlic and bouillon in a blender.
4. Melt butter in a saucepan over medium heat. Stir in flour, stirring constantly until smooth.
5. Slowly stir in the poblano mixture. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
6. Spoon small amount of sauce over each piece of chicken.
7. Pour remaining sauce in bowl to serve with the meal.

chicken thighs, poblano peppers, milk, garlic, chicken bouillon powder, butter, flour

Taken from www.food.com/recipe/creamy-and-dreamy-poblano-chicken-438075 (may not work)