Creamy Chicken and Greens With Roasted Poblano and Caramelized Onion
December 28, 2010 9:50AM
Updated: September 24, 2012 6:25AM
This recipe from Rick Bayless’ latest cookbook makes fantastic party fare but would elevate your standby taco night just the same.
MAKES 4 CUPS (SERVING 8 TO 10 AS A SOFT TACO FILLING)
2 fresh poblano chiles 3 medium (about 1 Salt 1 medium white onion, sliced 3 garlic cloves, peeled and finely chopped 5 cups (lightly packed) coarsely chopped, stemmed greens, such as spinach or Swiss chard (about 1-inch pieces) 1 cup chicken broth A little fresh thyme, if you have it 1 cup Mexican crema, creme fraiche or heavy whipping cream
3 medium (about 11/4 pounds) boneless, skinless chicken breast halves
1 medium white onion, sliced1/4 -inch thick
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens, such as spinach or Swiss chard (about 1-inch pieces)
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, creme fraiche or heavy whipping cream
In a large skillet, heat oil over medium-high. Generously sprinkle chicken breasts with salt on both sides and lay them into pan in single layer. When browned underneath, about 4 minutes, flip them over and reduce heat to medium. Cook on other side until browned and medium-rare (a little slit in thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate.
To skillet (still over medium heat), add onion. If there isn’t enough oil to lightly coat onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.
Meanwhile, cut chicken into 1/2-inch cubes.
Add garlic and chile slices to skillet and cook 1 minute, then add greens, broth and thyme (if you have it). Raise temperature to medium-high. Cook until liquid is nearly gone and greens are almost tender, about 5 minutes.
Add crema, creme fraiche or cream and cook until it is noticeably thicker (it’ll be a rich glaze) and greens are fully tender, about 5 minutes more.
Taste and season mixture in skillet with salt, usually 1/4 teaspoon. Stir in chicken, let heat through for a minute or two.
From Fiesta at Rick’s by Rick Bayless with Deann Bayless (Ran June 30)
Nutrition facts per serving: 215 calories, 12 g fat, 5 g saturated fat, 62 mg cholesterol, 7 g carbohydrates, 19 g protein, 298 mg sodium, 1 g fiber