If you have been following this blog for swiss chard recipes, you are familar with my macaroni & cheese, pasta and tacos. This recipe is an upgrade to my concepts and is from Chef Rick Bayless. My sister sent this one to me as she watched him make it on his show, One Plate at a Time, over the weekend. I love the simple elegance of his recipes and the gardening ideas that he has on his show. He discussed growing swiss chard in a pot on your front porch, which is a great idea to have it more often than the CSA shares. I have mine growing now for the fall. Visit his website for more information at http://www.rickbayless.com.
This recipe is yummy…and it uses chard! We used yogurt instead of the crema and medium green chiles instead of poblanos. Enjoy!
Amy Hetager, CSA Bloger
Soft Taco Filling:
Pollo a la Crema con Quelites, Chile Poblano Asado
Recipe from Season 7 Mexico – One Plate at a Time
Chef Rick Bayless
Makes 4 cups, serving 8 to 10 as a soft taco filling or tapas
2 fresh poblano chiles
3 tablespoons olive or vegetable oil, plus a little more if needed
3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb’s quarters (quelites)
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, crème fraiche or heavy (whipping) cream
1. Roast the chiles. Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod.
Briefly rinse to remove any stray seeds or bits of skin. Slice 1/4- inch thick.
2. Brown the chicken. In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate.
3. Finish the dish. To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.
Meanwhile, cut the chicken into 1/2-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.
Taste and season the mixture in the skillet with salt, usually ¼ teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation.