Mexican Chicken Poblano
From notyourmomma 16 years ago
- 60 minutes to make
- Serves 6
Flavorful chicken dish that I like to serve with plain rice and beans. Orange and onion salad with tart vinaigrette helps cut the richness of the sauce.
Ingredients
- 6 large chicken breast halves, on the bone with skin shopping list
- 1/4 cup of vegetable oil shopping list
- 1 1/2 teaspoon of salt shopping list
- 3 cloves of garlic minced shopping list
- 1 large onion finely chopped shopping list
- 1 or 2 large poblano chili, seeded, chopped (don't mince these) shopping list
- 1 large can of diced tomatoes in juice shopping list
- 1 1/2 teaspoons of chili powder shopping list
- 1/4 teaspoon of cinnamon shopping list
- 1/8 teaspoon of nutmeg shopping list
- 1/8 teaspoon of clove shopping list
- 1/2 teaspoon of cumin shopping list
- 1/2 oz unsweetened chocolate shopping list
- grated rind of one whole orange shopping list
- 1/4 cup of toasted pine nuts (can use almonds if you want) shopping list
- 2 tablespoons of currants shopping list
- 2 tablespoons of corn starch shopping list
- 1 1/2 cups of chicken broth shopping list
How to make it
- Season chicken with salt
- Brown chicken in oil; briefly.
- Transfer to deep roaster.
- Add two more tablespoons of oil to the skillet.
- Saute garlic, onions and peppers.
- Add tomatoes, seasonings, chocolate, orange rind, nuts, currants and a pinch of salt.
- Mix well.
- Cook over low heat while you mix the cornstarch with a little bit of the chicken broth.
- Blend into the remainder of the broth.
- Add to sauce in the pot (take it off the heat).
- Pour sauce over the chicken in the roaster.
- Bake at 350 degrees for 45 minutes until chicken is tender.
- Baste frequently with the sauce.
The Rating
Reviewed by 2 people-
This sounds amazingly similar to a mole! Such a weath of flavors that must burst on your palate. A definite try! Thanks so much for this one, notyourmamma.
crabhappychick
in Pittsburgh loved it
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