[ad_1]
You may be thinking, “Poblano peppers again? What else does this woman eat!?”
I eat, but I also eat a lot of green peppers. Sweet peppers, hot (ish) peppers, and anything in between like poblano. They’re one of the few “veggies” my husband and I like (technically, peppers are fruits).
Adapted from Better Homes & Gardens, this recipe grills poblanos and combines them with savory spiced chicken for a simple yet flavorful taco filling.
Because both the chicken and peppers cook quickly under the broiler (not at the same time), this recipe can be on the table in under an hour, making it ideal for a weeknight.
If you don’t like tacos, you can serve them over rice or with roasted potatoes (sweet or regular). Leftovers are best reheated with a blanket of cheese on top.
Spiced chicken and poblano tacos
- 1 pound poblano pepper
- 4 cloves of garlic (unpeeled)
- 3 tablespoons vegetable oil, divided
- 1 tablespoon chili powder (I used a 6 chili blend)
- 2 teaspoons crushed or ground cumin seeds
- salt
- 1 ¼ pounds boneless, skinless chicken breast or thigh (use breast cutlets)
- 1/2 cup heavy cream
- warm corn or flour tortillas, for serving
- salsa verde for serving, optional
heat broiler.
Cut off the tops of the peppers, remove the stems, and cut in half lengthwise. Remove seeds and cores. Arrange peppers skin-side up in a foil-lined baking pan or broiler pan. Add garlic (do not peel or crush). Drizzle 1 tablespoon of oil all over. Cook over heat, about 4 inches, for 8 to 10 minutes or until pepper skin is blackened. Pull up the corners of the foil to form a tent and set the peppers and garlic aside.
In a medium bowl, combine remaining vegetable oil, chili powder, cumin, and 1/2 teaspoon salt. Mix well. Add the chicken and mix to coat the chicken with the oil.
Place chicken in a single layer in a large cast-iron skillet (or other broiler-safe baking pan). Roast 4 inches from heat for 8 to 12 minutes, flipping halfway through, or until chicken’s internal temperature reaches 165 degrees. Bake until done.
Transfer chicken to a plate. A tent with foil to keep you warm. Add fresh cream to the frying pan. Peel the peppers and cut into bite-sized pieces. Squeeze the garlic from the papery shell and slice each clove thinly. Add the peppers and garlic to the skillet along with the cream. Season with 1/4 to 1/2 teaspoon salt and mix well. Place the skillet under the broiler for 2 to 3 minutes or until the cream thickens.
Meanwhile, thinly slice the chicken. Add chicken to peppers and garlic. Serve immediately on warm tortillas and top with salsa verde if desired.
Enough for about 8 (6-8 inch) tacos.
Recipes from Better Homes & Gardens
[ad_2]
Source link
