Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde

Name: Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters chicken broth; 237 milliliters cilantro, roughly chopped; 2 Tbsps Mexican crema, heavy cream, or creme fraiche; 2 fresh poblano chiles; 4 servings Salt; 4 boneless, skinless chicken breasts ( about 1 1/2 pounds total); 680 grams tomatillos, husked and rinsed; 2 Tbsps vegetable oil; 1 large white onion, sliced 1/4 inch thick

Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde

The recipe Dinner Tonight: Chicken with Roasted Peppers and Sals A mixture of vegetable oil, tomatillos, creme fraiche, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total.

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Stove

Transfer to a plastic bag to steam for 15 minutes.

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Ziploc Bags

Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.

Ingredients you will need

Chicken Breast

Salt

Cooking Oil

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Frying Pan

Meanwhile, blend the tomatillos and cilantro.

Ingredients you will need

Tomatillos

Cilantro

Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.

Ingredients you will need

Onion

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Frying Pan

Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.

Ingredients you will need

Chicken Breast

Whole Chicken

Poblano Pepper

Broth

Mexican Crema

Salt

Equipment you will use

Frying Pan

Serve the chicken with the chile and onion sauce.

Ingredients you will need

Whole Chicken

Chili Pepper

Onion

Sauce

Equipment

Stove

Ziploc Bags

Frying Pan

Ingredients

Servings:

237milliliters

chicken broth 237milliliters

cilantro, roughly chopped 2Tbsps

Mexican crema, heavy cream, or creme fraiche 2

fresh poblano chiles 4servings

Salt 4

boneless, skinless chicken breasts ( about 1 1/2 pounds total)680grams

tomatillos, husked and rinsed 2Tbsps

vegetable oil 1large

white onion, sliced 1/4 inch thick

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.