My friend @StacyReck on Twitter (whom I met IRL) chimed in when I tweeted "I need a recipe using chicken and Poblano peppers"…Stacy said to put sliced peppers under the skin of the chicken and roast with potatoes, make a pan sauce and serve with Avocado Salad. THERE was dinner! Sounded perfect. So my take on this dish was this – I sauteed one Poblano along with a half of a large red onion in olive oil over medium high heat until dark and smoky, adding a dash of Madiera when the pan dried out (the sugar helps caramelize the veggies) and set aside to cool. I seasoned the chicken with salt and pepper and placed the onion and pepper mixture under the skin. A drizzle of olive oil and into the oven at 375 for about 45 minutes. I basted with the chicken juices and some melted butter and when done, I topped with a nice handful of shredded Monterey Jack cheese and put back into the oven until melted. I made two spiced sour cream sauces (one mixed with enchilada sauce and the other mixed with green enchilada sauce) and an avocado relish with chunks of avocado, sliced red onion, tomato, a dash of lime, olive oil and balsamic vinegar. I served the chicken with fresh steamed green beans and the two sauces and avocado relish and it was delicious! Thanks Stacy 🙂

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