Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion
¡Bienvenido Rick! I have joined in on the fun over at I Heart Cooking Clubs. And we are cooking with Rick Bayless!!
6 months of Rick recipes, be still my heart!! How could I possibly resist? Rick’s cookbooks have found a permanent place in my kitchen. I draw inspiration from his flavors, learn new tips/tricks from his newsletter and follow along on his adventures with his popular PBS series. We also have one major factor in common.
We love Mexico.
I’m excited to share with you a bit of one of my favorite Chefs. Our first recipe is Creamy Chicken and Greens with Roasted Poblano and caramelized Onion. Flavorful chicken bathed in a light cream sauce mixed with wilted greens and roasted poblanos. The caramelized onions add the all day cooked depth of flavor. I serve this home-style along with salsa, avocado slices and warm corn tortillas.
Save a little time by roasting your chiles the night before. Remove the charred skin, slice and store in fridge. Double or triple the recipe for a great addition to your next taco party. Enjoy!
- 2 fresh poblano chiles
- 3 tablespoons olive or vegetable oil plus a little more if needed
- 3 medium about 1 1/4 pounds boneless, skinless chicken breast halves
- Salt
- 1 medium white onion sliced 1/4-inch thick
- 3 garlic cloves peeled and finely chopped
- 5 cups lightly packed coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites)
- 1 cup chicken broth
- A little fresh thyme if you have it
- 1 cup Mexican crema crème fraiche or heavy (whipping) cream
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Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice 1/4- inch thick.
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In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate.
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To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.
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Meanwhile, cut the chicken into 1/2-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.
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Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation.
I am sharing this post with: IHCC theme: ¡Bienvenido, Rick!
Wow, that is one beautiful recipe…and photos too 🙂
Vianney, I’m so glad you’re joining in the IHCC fun! I’m looking forward to cooking with you and Rick over the next 6 months. 🙂
Fabulous flavors here! I love Rich Bayless’ recipes!
That looks mouth-wateringly delicious 😀
Rick Bayless is a god here in Chicago, so I trust any of his dishes!
Oh boy. I am SO making a vegetarian version of this! The poblanos combine with the onions and greens just sounds too good!
Isn’t bayless basically a god? I think so.
I really wanted to comment on the Platanos Maduros because my friend’s Mom used to fry sweet plantains for us all the time. Yours look just like hers. However, love Rick Bayless, and your take on his Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion is making me wish I could have it at every meal today. Looks amazing. Having said that, thank you so much for your sweet comment..it really helps xo
This looks really wonderful – I will definitely need to try this!
I adore Rick Bayless! His recipes are always wonderful.
I am so much for this Mexican Iheartclub theme, right up on our level, right? and I just love seeing the interpretations of recipes, although I am not familiar with this one of his… sounds great and I like how you included a tip… thanks
I have some of Rick Bayless in my kitchen too! 🙂 Love his recipes and this one is no exception! Great job on the photos and the beautiful presentation! Thanks for sharing this wonderful recipe.
that looks like such a comforting, flavorful meal. A great new way to use chicken! The poblano is my favorite part!
i adore rick bayless and everything he puts his name on! 🙂
Oh my – heat and a touch of sweetness all mixed up. As the days have gotten cooler – searching for some comfort and here it is!
You make the best meals!
Welcome to the group! Anything that contains roasted poblano peppers has my attention.
The creamy chicken is looking good, i’d like to try this rick bayless recipe in the upcoming six months.
That looks absolutely delicious! I am so happy that you are cooking with us, I am sure you have much to teach me about Mexican cooking. I am in Canada, so it is not as prevalent as the U.S. Looking forward to a delicious six months with Rick!
This sounds fantastic! I’ve passed by this recipe a few times and thought about making it, but haven’t gotten around to it. I think I need to make a point of doing so soon. Beautiful dish 😀
So glad to have you join our cook along with Rick! This looks and sounds like a fantastic, family-pleasing, comforting meal. I’m a big fan of adding greens to anything. Looks wonderful!
That looks scrumptious!
Cheers,
Rosa
This looks delicious! I can imagine eating this with tortillas, perfect!
So happy to have you cooking along with us at IHCC! This looks like a fabulous and flavorful dish–perfect for wrapping up in those soft tortillas. 😉