[CH] mex -19- Chicken Breasts W/ Poblanos, Mushrooms And Cream
Jim Weller (arcticchef@theedge.ca)
Wed, 05 May 2004 23:27:52 -0600
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Title: Chicken Breasts W/ Poblanos, Mushrooms And Cream
Categories: Mexican, Chicken, Chilies
Yield: 6 Servings
1 lb Fresh poblano chilies
(about 6 medium-large)
2 1/2 tb Olive oil
1 lg White onion; sliced
3 cl Garlic; peeled & finely
-chopped
1/2 ts Dried oregano
3/4 ts Dried thyme OR
2 ts Fresh thyme; minced
1 c Whipped cream
6 lg Epazote leaves
1 ts Salt
1/3 c Cilantro; chopped
6 Chicken breasts halves
3 c Mushrooms; sliced
Roast the chilies directly over a gas flame or 4 inches below a very
hot broiler, turning occasionally until blackened on all sides, about
5 minutes for open flame, about 10 minutes for broiler. Cover with a
kitchen towel and let stand 5 minutes. Peel, pull out the stem and
seed the pod, then rinse BRIEFLY to remove bits of skin and seeds.
Slice into 3/4-inch strips.
In a large (10- to 12-inch) skillet, heat 1 Tbsp of the olive oil over
medium-high heat, then add the onion and cook, stirring regularly,
until nicely browned but still crunchy, about 5 minutes. Add the
garlic and herbs, toss 1 minute, then stir in the chilies and heat
through.
To make the sauce, scoop about one-third of the chili mixture out of
the pan and onto your cutting board. Roughly chop and set aside. Add
half of the cream and the epazote to the skillet, simmer over medium
heat for about 5 minutes, then scrape into a food processor or
blender. Add the remaining cream and process (loosely covered, if
using the blender) until smooth. Taste and season with salt; stir in
the cilantro and the reserved chopped chilies. If necessary, thin with
a little water or chicken broth to the consistency of a medium-thick
cream soup.
Preheat the oven to 350øF. Wash and dry the skillet. Set it over
medium-high heat and measure in the remaining 1 1/2 Tbsp of oil. Dry
the chicken breasts on paper towels, then lightly sprinkle both sides
with salt. When the oil is sizzling hot, lay in the chicken breasts in
an uncrowded layer (you may have to brown them in 2 batches). When
lightly browned on 1 side, about 2 minutes, flip and brown the other
side. Lay in a single layer in a gratin dish or a 9x13-inch glass
baking dish.
Return the skillet to the heat (there should be a light coating of oil
left; if not, add more), add the mushrooms and stir until nicely soft,
about 5 minutes depending on the variety. Strew them over the chicken
breasts, then spoon on the sauce.
Cover the baking dish lightly with foil and bake until the chicken is
just cooked through and the sauce is beginning to brown at the edges,
about 15 minutes. Sprinkle with chopped cilantro and carry right to
the table, baking dish and all.
NOTE: You may prepare the sauce a day or two ahead and refrigerate.
You can assemble the chicken, mushrooms and sauce in the baking dish
early in the day and refrigerate until you're ready to bake it.
SAUCE VARIATIONS: The mixture of roasted peppers, onions and herbs is
called "Essential Roasted Poblano Rajas", and it's one of the basic
sauces in "Rick Bayless's Mexican Kitchen." The sauce with cream
added, as used here, can be used to make au gratin potatoes; or, spoon
it over broccoli, asparagus or baked potatoes. Mr Bayless also
suggests adding about 3 cups fresh spinach along with the onion, or 1
cup of fresh corn kernels or some cubes of boiled potatoes. Use these
all-vegetable versions of the sauce as taco filling, or serve with
rice for a meatless meal. He also gives a recipe for quesadillas made
with the sauce and Mexican cheese. You can also vary the type of
pepper used, from red bells to Hungarian wax.
Source: "Rick Bayless's Mexican Kitchen"
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