AuthorAndreaThis is a creamy mild taco filling. If desired, you can add additional toppings to spice it up or add different flavors, but its good as is and can be served with flour or corn tortillas.
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 you can handle them. 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.
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.
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.
Wash swiss chard, remove stems and thick center vein, cut leaves into bite sized pieces.
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. If you use spinach you don't need to cook the greens as long. Swiss chard is thicker so I cook it longer than spinach, but don't over cook.
Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken and poblano, let heat through for a minute to two, scoop into a serving bowl, and serve with warm tortillas.
If you desire more spice, add hot sauce, jalapenos or salsa. You can also top with other topping if desired, usually we just eat it as is.
Ingredients
Directions
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 you can handle them. 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.
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.
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.
Wash swiss chard, remove stems and thick center vein, cut leaves into bite sized pieces.
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. If you use spinach you don't need to cook the greens as long. Swiss chard is thicker so I cook it longer than spinach, but don't over cook.
Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken and poblano, let heat through for a minute to two, scoop into a serving bowl, and serve with warm tortillas.
If you desire more spice, add hot sauce, jalapenos or salsa. You can also top with other topping if desired, usually we just eat it as is.
