Chicken a la Trash
September 11, 2013
I’ve been feeling a bit listless lately — always a good reason to introduce something new into my daily life. This time it was a new recipe that I found in Pati’s Mexican Table by Pati Jinich. I’d never cooked poblano peppers before — they took some work with the charring and sweating. But they weren’t too spicy and they added a savory flavor to the dish.
Here’s the recipe:
1-1/2 pounds red potatoes, cut into small cubes (about 4 cups)
1/4 c hulled raw pumpkin seeds
1/4 c raw sunflower seeds
6 skinless, boneless chicken breast halves (I used chicken drumsticks instead)
1/4 c vegetable oil (I used less)
2 c coarsely chopped white onions
3 garlic cloves, finely chopped
1 pound (3 – 4) poblano chiles, charred, sweated, peeled, stemmed, seeded, and cut into 1 x 1/2-inch strips
2/3 c coarsely chopped pitted prunes
1/3 c water
Cook the potatoes in a large saucepan of boiling salted water until tender, about 4 to 5 minutes; drain. Set aside.
Meanwhile, heat a heavy skillet over medium-low heat. Add the pumpkin and sunflower seeds and cook, stirring and taking care not to burn them, until you hear popping sounds and the seeds begin to brown lightly, 4 to 5 minutes. Transfer to a small bowl.
Season the chicken with salt and pepper to taste. Heat the oil in a heavy skillet, and add and brown the chicken, about 2 to 3 minutes per side. Add the onions, stirring often, until they are completely softened and beginning to brown, 6 to 8 minutes.
Add the garlic and cook about 1 minute. Add the poblanos and cook for another 3 minutes. Add the potatoes and then the prunes. Add 1/2 tsp salt and the water, cover, and cook for 12 to 15 minutes, stirring once or twice until stewy.
When the chicken is ready, sprinkle with toasted seeds, gently toss, and serve. (Serves 6)