Weather Updates

Creamy Chicken and Greens With Roasted Poblano and Caramelized Onion

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.


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


1 medium white onion, sliced

1/4 -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

Roast poblanos directly over open flame or 4 inches below broiler, turning regularly until blistered and blackened all over, about 5 minutes for flame, about 10 minutes for broiler. Cover with a kitchen towel and cool until handleable. Rub off blackened skin, then pull out stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice 1/4-inch thick.

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

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.