This is a recipe from Rick Bayless, celebrity chef and owner of the Frontera Grill restaurant in Chicago. I like his cooking style very much. He relies on fresh ingredients, but they are not too expensive or hard to find. His recipes seem classic even though he is very innovative. I have his cookbook Fiesta at Rick’s, from which I have adapted this delicious dish. It is good on its own, but even better as a soft taco filling. If you’d like to have a Mexican buffet for friends or family, make this. Add a bowl of ceviche, chips, salsa, a platter of enchiladas, a pitcher of margaritas and the party is on.
Creamy Chicken with Roasted Poblano and Greens
Makes 4 cups
Ingredients:
2 fresh poblano chilies
3 tablespoons olive oil
3 medium (1 ¼ pounds) boneless, skinless chicken breast halves
Salt
1 medium onion, halved and thinly sliced
3 garlic cloves, peeled and minced
1 large bunch Swiss chard, stemmed washed and coarsely chopped
1 8 ounce bag fresh spinach
1-cup chicken broth
1 cup Mexican crema or heavy whipping cream
Preparation:
Roast the chilies by holding them over an open flame with a pair of tongs until they are blistered and blackened all over or by putting them on a baking sheet 4 inches under a broiler (be sure to turn and watch them carefully). When done, cover them with a kitchen towel and let them cool until you can handle them. Scrape off all of the outer skin, halve them and remove the stem and seeds. Slice the chilies into thin strips—about ¼ inch thick.
In a large skillet, heat the oil over medium heat. Sprinkle the chicken with salt and pepper and add them to the skillet. Cook for about 4 to 5 minutes per side until nicely browned. Transfer the chicken to a plate, put keep the skillet on the stove.
Add the onion to the skillet and cook them, stirring occasionally until they are nicely caramelized. While the onions are cooking, shred the chicken with a knife and fork. Add the garlic to the skillet and cook for just a minute or so until it just begins to brown, and then add the greens and the broth. Continue to cook until the liquid is almost gone and the greens are tender—just about 5 minutes. Add the crema or the heavy cream and cook until it has a nice sauce consistency, 3 to 5 minutes. Taste the sauce and add additional salt and pepper to your taste. Stir in the chicken, heat it through for a couple of minutes and serve.
Note: This can be made ahead, spooned into a casserole dish and reheated.
