Chicken with Creamy Poblano Chili Pepper Sauce | RICARDO

Ingredients

• 2 whole poblano chili peppers
• 3 tbsp (45 ml) olive oil
• 1 1/2 cups (225 g) fresh corn kernels (2 cooked ears of corn, kernels removed) or frozen corn kernels
• 1 red onion, thinly sliced
• 2 boneless, skinless chicken breasts, halved horizontally
• 3/4 cup (180 ml) 15% cooking cream or 35% cream
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (25 g) cilantro, finely chopped, plus more for serving
• 1 avocado, cut into thin slices
• 1 lime, quartered
• 1 jalapeño chili pepper, seeded and cut into rings (optional)