There’s a lot of spice happening in this dish thanks to both fresh and canned chili peppers. If you’re worried about sodium, rinse the canned peppers before adding.
Nutrition (per serving)
Calories: 401; total fat: 12g; saturated fat: 5g; protein: 56g; carbohydrates: 14g; sugars: 5g; fiber: 3g; cholesterol: 187mg; sodium: 854mg
Recipe and photo courtesy Abby Langer, R.D.
Makes 4 servings
- 4 fresh poblano peppers
- 4 canned chipotle chiles
- 1 large can of tomatoes
- 1 clove of garlic, crushed
- 1 bunch of cilantro, washed and trimmed (around 1 cup)
- 1 cup chicken broth
- Juice of 1/2 lime
- 1/2 Tbsp ancho chile powder
- 4 boneless skinless chicken breasts
- Flour or masa (corn flour) to dredge
- 2 Tbsp butter
- Salt and pepper, to taste
How to make it
Get the peppers done first: Holding the poblanos over a gas flame or laying them on a hot barbecue, char the skin of each pepper until it blackens and blisters. When the skin is blistered and pepper is very hot, place each pepper into a paper bag or airtight container for 15-20 minutes. Remove peppers from the container, and remove as much of the skin as you can, as well as the seeds and stem.
Throw the peeled, seeded peppers along with the chipotle chiles, tomatoes, garlic, cilantro, chicken broth (no need to heat it), lime juice, and ancho chile powder into a food processor. Process until mostly smooth, and set aside.
Moisten each chicken breast under a running tap (you might not need to do this if the chicken is already moist and the flour is sticking to it well), and dredge pieces in flour or masa.
Using heavy frying pan over high heat, melt the butter and add the chicken to the hot pan. Brown the chicken well on each side. Turn the heat down to medium, and pour the sauce over the chicken. Cook until the chicken is done, around 20 more minutes.