This is one of my favorite Mexican dishes because it is so different in taste from the traditional spiced chile-tomato sauces that are synonymous with so much of Tex-Mex food. It is particularly great as a cold weather stew served with rice and fresh corn tortillas.
- 2 lbs Boneless Chicken Breasts
- 2 Medium Yellow Onions
- 8 fresh Poblano Chiles
- 1 large bunch Cilantro
- 1 large container Sour Cream
Fresh poblano chiles need to be prepared before use. Put the chiles right on the gas burner and char them on all sides. We don't want to burn the flesh, just the skin.
Turn them as they cook.
See, these are just about ready. We don't have to get off every speck of skin.
Put the peppers in a large plastic baggie and seal them in for twenty minutes.
The peppers will sweat in the bag and continue to steam. This makes it much easier to skin them.
Now, one at a time, remove the chiles from the bag. Working under running cold water, scrub the charred skin off the peppers. It will come off farly easily.
Pull out the stem and seeds and discard.
Here are our 8 cleaned Poblano Chiles.
Peal two medium onions.
Slice the onions.
Heat 3 T Oil in a hot pan.
Saute the onions until they turn translucent. Don't let them brown.
While the onions are cooking, cut the chiles into strips about an inch wide and two inches long.
Here is a sample slice.
Put a third of the chiles into the food processor.
Clean a large bunch of cilantro. Cut off the stems and wash under cold water. Squeeze out the excess water.
Put the sour cream into the food processor.
Add all the cilantro to the processor.
Process the Cilantro, Sour Cream and 1/3 of the Poblanos as fine as you can.
Rinse off the Chicken Breasts.
Slice them cross-ways into, more or less, two inch by 3/4 inch slices.
Add the chicken to the onions, stir.
The meat will begin to cook. We want to get the outside of all the chicken seared by the heat.
Now add the Poblano Chile strips. Stir and cook for a few minutes more.
Here the chicken and chiles have cooked. The outside is seared, the inside is almost, but not completely cooked.
Pour on the sour cream sauce.
I've decided to cook the dish in a ceramic pot i'll bring to the table and have transferred it. You could also just cook in the original pan.
Sprinkle a cup or so of Grated Cheddar Cheese.
Put the pot in the preheated (350 degrees F) oven. Cook for 30 minutes.