Poblano Chicken with Salsa Verde

2010 January 2010 Recipes Terry Quizoz

4 poblano chiles
4 chicken breasts, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 cup chicken stock
2 tablespoons olive oil
1 cup cheese, shredded (something that melts well)

For sauce
3 medium green tomatoes
2 fresh jalapeno chilies
1 large tomato
1 medium onion, finely chopped 1/4 cup lime juice
1/4 cup cilantro, chopped salt and pepper, to taste

To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes). Remove from heat and drain well. Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper. Puree to desired consistency and set aside.

In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides. Remove from heat and allow to cool. Once cool, peel off black skin and remove stems.
Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside. Add onions to skillet and brown. Add chicken, chicken stock and seasoning and boil until water is evaporated.

Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish. Top with chicken mixture, verde sauce and cheese. Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.

Remove foil and cook uncovered for an additional 10 minutes. Allow to cool slightly before serving.
Serve’s Six.

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