Chicken and Spinach Tacos

Pollo a la Crema con Quelites



This rich and creamy chicken and spinach dish is spiced up with plenty of garlic, onion and roasted poblano chiles. I suggest sauteing aromatics with the chicken itself, which result in a beautiful base for a pan sauce, as well as adding a roasted jalapeño for an extra kick. Chef Bayless suggests cubing the chicken, whereas I recommend shredding it for a more consistent texture and an optimal melding of flavors. Also don’t omit the thyme; whether fresh or dry, it really adds an extra layer of flavor to the dish!


Pollo A La Crema Con Quelites adapted from Rick Bayless

Ingredients:
3 poblano chiles
1 jalapeño (optional)
3 chicken breasts (3 cups shredded chicken)
1/2 yellow onion chopped
2 cloves garlic minced
1 yellow onion cut into thin strips
3 cloves garlic minced
1 bunch fresh spinach, washed and roughly chopped
2 sprigs thyme chopped
1 cup heavy cream
1 chicken bouillon cube, plus 1/2 cup water OR 1/2 cup homemade chicken stock, plus salt to taste
1/2 cup water

Roast the poblanos and jalapeños directly over an open flame or under a broiler. Flip regularly so they evenly blister and blacken on all sides, about 5 – 8 minutes. Wrap with a clean kitchen towel or place in a plastic baggy until cool enough to handle, about 15 minutes. Remove charred membrane, stem and seeds. Rinse to remove any stray seeds or bits of skin. Slice into 1/4- inch thick strips. Set aside.

Rinses the chicken under cold running water, pat dry, then lightly salt both sides. In a large skillet, heat a Tablespoon of oil over medium-high heat. Add 2 minced cloves of garlic and 1/2 chopped onion. Cook for about 2 minutes, until aromatic. Add the chicken to the pan in one layer. Cook until brown on one side, about 8 – 12 minutes, flip and reduce heat to medium. Cook on the other side until browned and so juices run clear when you slice into the meat, about 10 minutes. Transfer to a plate and shred using two forks.

Scrape any bits of onion, garlic and chicken loose from the pan. Add remaining garlic, onion, poblano, jalapeño and spinach and cook on medium heat for 2 minutes. Add shredded chicken and thyme, cook for 3 minutes, stirring occasionally. Add chicken broth OR bouillon plus water. Add the heavy cream and simmer for 15 minutes, until mixture has reduced by about half. Serve with hot corn or flour tortillas.

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