Tuesday, July 20, 2010

Chicken with Roasted Peppers and Salsa Verde

Okay, you know I hate cilantro, so maybe I would just use salsa verde instead of the tomatillos and cilantro. Hmm... This looks wonderful and I want to try it very soon.

Chicken with Roasted Peppers and Salsa Verde

- serves 4 -
Adapted from Mexican Everyday.

2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche

1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.

2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.

3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.

4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.

5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.

6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.

7.Serve the chicken with the chile and onion sauce.