What’s Cookin’: Poblano Chicken in Sour Cream Sauce
What you need: 3 large chicken breasts, 2Tbs of flour and 1/2 Tbs of paprika in a huge ziplock baggie, 2 poblano peppers, 1 small onion, 3 Tbs butter, salt & pepper, 1 cup chicken stock or 2 bouillon cubes cooked in 1.5 cups of water.
I do NOT touch raw meat, so I always have gloves when I am cutting up my chicken. I use kitchen scissors to cut it into small cubes.
Once it is cubed, salt and pepper over your chicken, then drop it all into the ziploc of flour and paprika. Shake it! Shake it more! Shake it like the rent is due!
Save your baggie when you dump out your chicken. You can use it as a garbage baggie for the chicken scraps you cut away (I cut away all tendons and anything that looks like gristle–I won’t eat that!) and for your onion skins. Zip it up and you can throw it in the trash can without worrying about the odor.
Use 1/2Tbs of butter to saute your finely chopped onions and peppers. Cook until the onions are transparent. I also threw in some garlic because it sounded like a good idea. When the veggies are cooked, remove them from the skillet. I used scissors to chop them down even further.
You’ll use 2.5 Tbs of butter to brown your chicken in, over a medium heat. I cooked mine about 5 minutes on each side. Then, I separated out chicken for Thor, in 1/2 cup of chicken bouillon. He hates peppers, and I didn’t want to overwhelm him with the spice. I added the peppers/onions/garlic back to the main skillet, and the remaining bouillon. I cooked this down on low until the bouillon was nearly gone, then I added 1/2 cup of sour cream to the big skillet, and a couple of Tbs to the little one. Mix mix mix. While this was cooking, I cooked some angel hair pasta.
I used the remaining butter for the pasta, then separated it into dishes. The chicken was lovely! Tender and juicy, with just enough flavor. The sauce had a great zing, but wasn’t too hot. Thor liked his well, and really liked his sauce. I had to stop him from licking it off every piece of chicken.
This served the three of us, and gave me 2 servings of leftovers.
For lunch today, I sliced onions and poblanos, and layered them on tortillas with cheddar cheese. I sat these under the broiler until the cheese was nice and bubbly, and served with Ranch style dressing. Mmmmm.