Rick Bayless’s Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Rick Baylesss Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion 008 583x1024 Rick Baylesss Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion tacos rick bayless holiday recipes dinners celebrity chefs appetizers

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.

 

 

Rick Baylesss Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion 2 009 685x1024 Rick Baylesss Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion tacos rick bayless holiday recipes dinners celebrity chefs appetizers

 

 

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!

 

 

Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: makes 4 cup

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
http://sweetlifebake.com/2012/04/08/rick-baylesss-creamy-chicken-and-greens-with-roasted-poblano-and-caramelized-onion/

 

I am sharing this post with: IHCC theme: ¡Bienvenido, Rick!

 

Comments

  1. says

    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
    Lisa recently posted..Crunchy Coconut Lime Chicken Strips for SRC, and Part 9My Profile

  2. says

    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.
    mjskit recently posted..Cucumber CrostiniMy Profile

  3. says

    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!
    Kim recently posted..Chipotle ShrimpMy Profile

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