This recipe is for a mild or spicy dish according to your preference, based on a Mexican classic. Serve with white rice and stir in some chopped cilantro for added flavor. Source: Everyday Food, October 2003. Total time: 25 minutes. Prep time: 15 minutes. Serves 4. Ingredients: 1 poblano chili, 2 tablespoons canola oil, 1/2 small onion (chopped), 1 clove garlic (chopped), 1/3 cup heavy cream, coarse salt and pepper, 4 boneless, skinless chicken breasts. Directions: 1. Roast the chili over a gas flame or grill until charred. Wrap in paper towels and steam for 5 minutes. Rub off the skin and remove the seeds and ribs. Roughly chop. 2. Heat 1 tablespoon of canola oil in a small skillet over medium heat. Add the onion and garlic and cook until soft, 5 to 7 minutes. Add the chili and cream. 3. Puree the mixture in a blender. If too thick, add water. Season with salt and pepper. 4. Season the chicken breasts with salt and pepper. Heat the remaining tablespoon of canola oil in a large skillet over medium-high heat. Cook the chicken until golden brown and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
26.04.2023 @ 21:28
This recipe is for a mild or spicy dish according to your preference, based on a Mexican classic. Serve with white rice and stir in some chopped cilantro for added flavor. Source: Everyday Food, October 2003. Total time: 25 minutes. Prep time: 15 minutes. Serves 4. Ingredients: 1 poblano chili, 2 tablespoons canola oil, 1/2 small onion (chopped), 1 clove garlic (chopped), 1/3 cup heavy cream, coarse salt and pepper, 4 boneless, skinless chicken breasts. Directions: 1. Roast the chili over a gas flame or grill until charred. Wrap in paper towels and steam for 5 minutes. Rub off the skin and remove the seeds and ribs. Roughly chop. 2. Heat 1 tablespoon of canola oil in a small skillet over medium heat. Add the onion and garlic and cook until soft, 5 to 7 minutes. Add the chili and cream. 3. Puree the mixture in a blender. If too thick, add water. Season with salt and pepper. 4. Season the chicken breasts with salt and pepper. Heat the remaining tablespoon of canola oil in a large skillet over medium-high heat. Cook the chicken until golden brown and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.