Pollo Poblano
- 10 oz. deboned skinless chicken breast meat
- 2 T. olive oil
- 2 oz. chopped onion
- 3 oz. poblano pepper, seeded and cut in half lengthwise
- 1 c. chicken broth
- 2 oz. heavy cream
- 1 clove minced garlic
- 4 oz. grated Monterey Jack cheese
- Dash of ground cumin and chili powder
- Dash pepper
- Lay chicken breasts on cutting board and slice them on an angle into 3 thinner pieces each. Heat oil in non-stick skillet. Sear poblano pepper on both sides until brown. Cool and peel off any of the cellophane-like tough skin you can remove (or you can oven roast on 400u0b0 if you prefer and only peel the scorched part of the skin off). Place pepper on cutting board and cut into thin slivers. Now, brown chicken pieces on both sides in same skillet over high heat. Preheat oven to 350u0b0. Remove chicken from skillet and add onion. Saute until onion begins to brown. Add garlic, spices and slivered poblano pepper to pan. Remove from fire and add broth, cream and cheese. Stir in a tiny bit of your preferred thickener. Replace chicken into skillet and pop into 350u0b0 oven for about 30 minutes.
chicken breast meat, olive oil, onion, poblano pepper, chicken broth, heavy cream, garlic, grated monterey, ground cumin, pepper
Taken from www.epicurious.com/recipes/member/views/pollo-poblano-53080741 (may not work)