While the chicken is cooking, roast, peel and devein the Poblano peppers. There are 2 ways to do this: one is by putting the peppers directly on the burner, being careful to move them around constantly so they don't burn. Or, you can roast them on a baking sheet at 450°F. Roast for about 25 minutes, or until the skin has inflated and is separating from the "meat" of the pepper. Remove from the oven (or stovetop). Wrap the hot peppers in a cloth napkin and put them in a plastic bag for 7 minutes.