Creamy Chicken and Greens with Roasted Poblano and Caramelized Onion


  • 12 corn tortillas, warmed
  • 1 cup Mexican crema (or creme fraiche)
  • 1 cup chicken broth
  • 5 cups stemmed and coarsely chopped greens (Swiss chard and spinach work well)
  • 3 garlic cloves, minced
  • 1 medium white onion, sliced ¼-inch thick
  • Salt
  • + 3 more ingredients
    • 3 medium boneless, skinless, chicken breast halves (about 1 ¼ pounds total)
    • 3 tablespoons olive oil
    • 2 fresh poblano chiles

1 Char the poblanos over an open flame on the stovetop or 4 inches underneath the broiler, flipping occasionally until blackened all over (about five minutes for the burner, 10 minutes for the broiler). Transfer to a bag and let steam until cool. Peel off the blackened skin, and then remove ...

View full recipe at SpringPad


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