Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion
Yield
Yield: 4 Servings
Ingredients
2 fresh poblano peppers
3 Tbsp olive oil
2-3 medium boneless, skinless, chicken breast halves (about 1 ¼ pounds total)
Salt, to taste
1 medium yellow onion, sliced ¼ inch
3 garlic cloves, minced
5 cups stemmed and coarsely chopped Swiss chard (or other cooking green-kale, beet tops, amaranth, etc.)
1 cup chicken broth
1 cup Mexican crema, crème fraiche or sour cream
Instructions
Char the poblanos over an open flame on the stovetop or 4 inches underneath the broiler, flipping occasionally until blackened all over (about 5 minutes for the burner, 10 minutes for the broiler). Transfer to a bag or covered bowl and let steam until cool. Peel off the blackened skin and then remove the stems and seeds. Cut the poblanos into ¼ inch thick slices.
Season the chicken breasts with salt on both sides. Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the chicken breasts. Cook until browned on the bottom, about four minutes, and then flip. Reduce the heat to medium, and cook until browned on the other side, five to six minutes. Set aside on a plate. (Note: The chicken might not be completely cooked inside, but you are going to cook it more).
With the skillet still over medium heat, add the sliced onions. Cook, stirring occasionally, until the onions are softened, but not browning, for about nine minutes. Add the garlic and sliced poblanos. Stir well, and continue to cook until it is very fragrant, for about 8-10 more minutes.
Turn the heat up to medium-high, add the greens and broth. Stir occasionally and cook until the liquid has almost evaporated and the greens are wilted for about five minutes. Reduce heat to medium, stir in the crema, and cook until it has reduced down to a rich sauce, about five minutes. Continue to stir occasionally.
Cut the chicken breasts into ½-inch cubes, and add them in. Stir well, and cook until all the chicken is completely done, one to two minutes. Season the mixture with salt to taste. Serve with warm corn tortillas, rice, or just eat it straight from the bowl!
Notes
Recipe adapted from Rick Bayless’ book, Fiesta at Rick’s.
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