[CH] Tonight's Dinner - Grilled Chicken with Creamy Poblano Sauce
RisaG (radiorlg@yahoo.com)
Fri, 7 Nov 2003 16:29:57 -0800 (PST)
This was tonight's dinner - Grilled Chicken with
Creamy Poblano Sauce. This came out soooo good.
The sauce I got from the October issue of Everyday
Food, but I used more poblano, I had no heavy cream so
I used some milk and a bit of cornstarch slurry and
for some flavor a bit of sour cream. It came out
amazingly good.
This was great.
* Exported from MasterCook *
Grilled Chicken with Creamy Poblano
Sauce
Recipe By : adapted from Everyday Food, October 03
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 poblano peppers -- roasted
1 tbsp vegetable oil
1 sm onion -- finely chopped
2 cloves garlic -- minced
1/3 cup 2% low-fat milk
cornstarch -- and
water -- to make a slurry
2 chicken thighs -- and
2 chicken legs
1 cup Commercial Lime Marinade
salt and pepper -- to taste
Garnish:
chopped cilantro
For sauce: Peel roasted chiles and seed them. Chop
coarsely.
Heat oil in saucepan over medium heat; add onion and
garlic; cook until soft, 5 minutes. Add poblanos and
milk.
With hand blender, puree and add some more milk if
necessary, to thin. Season with salt and pepper and if
you wish. Re-heat and add cornstarch/water slurry (1
tsp cornstarch to 1 tbsp water and whisked together).
Bring to a low boil; let thicken a bit and then turn
off heat. Add a dollop of sour cream and whisk it in.
This is mainly for flavor.
For chicken: Place chicken and marinade in a ziptop
baggie. Let it sit in there for about an hour or so.
When ready to cook, preheat stovetop cast iron grill.
Season chicken with salt and pepper. When hot, place
chicken on and cook until no longer pink inside, about
5-7 minutes. Move around to get great grill marks.
Preheat oven to 375 degrees F. When hot, place a pan
in the oven to get hot. When the chicken has nice
grill marks on it, put some oil in the pan that is in
the oven and then put the chicken in it. Let it sit in
the oven for about 15-20 minutes to get fully cooked.
Make sure it is fully cooked by using an internal
temperature probe. Make sure that the temperature is
180 inside, and the chicken is no longer pink inside
but still juicy.
To serve: place rice or other side dish on plate and
serve chicken on top with sauce drizzled. Garnish with
some chopped cilantro. Maybe another dollop of sour
cream.
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RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 10/31/03
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