Poblano chicken

I’ve got another recipe to share with you today–I’ve made this one a couple of times, and it’s delicious.

Also in its favor are a very short ingredients list and a quick prep time–two things that are always appealing to me.

It’s Poblano Chicken, and it’s from a wonderful cookbook my sister gave me, The Locavore’s Kitchen, by Marilou Suszko.

The ingredients list is as follows:

3 or 4 poblano chiles, seeded and chopped
1/2 cup heavy cream or whole milk
4 T unsalted butter, divided
1 T all-purpose flour
Salt, to taste
4 boneless, skinless chicken breasts (I actually use thighs because I prefer them)
1 cup shredded Gouda cheese

The recipe is super easy–you blend the chiles with the cream, make a roux out of 2 tablespoons of the butter and the tablespoon of flour and then add the cream/chile mixture after the roux has cooked for a few minutes.  She says this part of the recipe can be made a day in advance and refrigerated.

Then you just melt the remaining butter in a skillet and sauté the chicken for a few minutes, until browned, and then transfer the chicken to a buttered baking dish. Pour the sauce over the chicken and top with the grated cheese. Bake uncovered for 20 minutes (she doesn’t actually give an oven temp–I used 350 degrees) until the cheese is golden and bubbly.  Let cool for 10 minutes and serve.

As with many things, we like to eat this with rice or couscous, because the sauce is excellent and it’s wonderful to eat rice covered in great sauce.  😉

There are lots and lots of great recipes in this book–for both cooking and canning. I recommend it highly–there are lots of recipes I haven’t yet tried but I’ve got little colored flags sticking out all through the book, marking cooking and preserving recipes that look great to me. :)



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