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Recipes.Rants.Reviews

Creamy Chicken and Greens with Roasted Poblano Tacos!!

on February 11, 2011

One of my all time favorite ‘Celebrity’ chefs is Rick Bayless. He is a Mexican cuisine genius and host of one of the best cooking shows on TV, ‘Mexico – One Plate at a Time’. If you like to watch cooking shows this is a must see.

I first heard of this recipe from a Twitter contest Rick was having to promote his newest cook book, Fiesta at Rick’s. He invited people to make the recipe he tweeted and post pictures. This recipe was awesome…so awesome that I have committed it to memory and make it almost once a week. If you are a fan of Mexican food and especially tacos, this is for you. This would be a perfect dish to make this weekend or even for Valentine’s Day Dinner.

Recipe from Rick’s website

Ingredients

2 fresh poblano chiles
3 tablespoons olive or vegetable oil, plus a little more if needed
3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
Salt
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites)
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, crème fraiche or heavy (whipping) cream

Start by roasting the Peppers, you can do this over your Gas Range flame, Grill or Broil them. I just do right on top of the stove.

Once they are black all over, set them aside and cover with a towel until you can handle them. We will come back to them later.

Now it is time to brown the chicken. Nothing special here just a simple brown, salt each side, a little oil in a large skillet and about 5-6 minutes per side depending on the size. You will eventually have to cube the chicken up. Sometime I do that before I brown it, but I know not everyone is comfortable handling raw meat like that.

 

Now add the sliced onion to the skillet and get that going, if need a little more oil don’t be afraid to add some. Lets get back to those peppers. Now that they are cooled, you are going to have to skin them and seed them. The skin should just kind of slide right off. I usually run them under a little cold water to help me along. I then just tear the top open and get the seeds out.

Just give them a good chop and set aside. Now is a good time to add the garlic to the skillet and check the onions.

Give whatever greens you have chosen a good chop.

Add the broth, thyme and greens to the skillet. Cook for about 5 mins until the greens are tender and broth has reduced a bit. This is where I have changed it a little bit from Mr. Bayless’s recipe (I hope he doesn’t mind). I add the chicken, the poblanos and the cream here. Turn down the heat and let it simmer for about 15 minutes, until the mixture has really thickened up. I find this really infuses the chicken with a lot of the poblano flavor.

This dish in fun to make and even better to eat. It really smells amazing while you are making ti, and it is fun to watch it go from an almost liquid soup like dish to a thick and creamy taco filling. Just warm up some tortillas, black beans, get out some queso fresco and get ready to have some of the best tacos you have ever had.

Tacos.Rick Bayless.Awesome

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2 responses to “Creamy Chicken and Greens with Roasted Poblano Tacos!!

  1. Haley Cawley says:

    These look amazing!!! Omg I can not wait to try them! Where would I find wild lamb’s quarters (quelites)? I have never hear of that?

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