Poblano Chicken With Smoked Paprika Sauce Recipes

POBLANO CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

CHICKEN IN ROASTED POBLANO SAUCE

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until breasts are evenly browned on both sides.
• Meanwhile, blend chiles, sour cream and bouillon cube in blender until smooth.
• Add remaining dressing to skillet. Pour chile mixture over chicken; bring to boil. Cover; simmer on medium-low heat 10 min. or until chicken is done (165ºF).

MOLE POBLANO WITH CHICKEN WINGS

Steps:

• For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
• The next day, drain the chiles, then pat dry and reserve the soaking liquid.
• For the mole sauce: Preheat a grill pan over medium-high heat.
• Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
• Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
• Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
• Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
• Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
• Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
• Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
• Add the wings to a platter and top with the parsley and pomegranate seeds.

SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE

Steps:

• FOR THE RED PEPPER-AGAVE SAUCE:
• Heat oil in small skillet on medium heat.
• Add onion; cook and stir 2 minutes or until softened.
• Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
• Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
• Puree until smooth.
• Spoon bell pepper mixture into medium saucepan.
• Bring to boil on medium heat.
• Cook 10 to 12 minutes or until sauce is slightly thickened.
• Keep warm.
• FOR THE POBLANO POLENTA:.
• Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
• Stirring frequently, cook 10 minute.
• Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
• Remove from heat & stir in butter, corn, cheese and chile until well mixed.
• Keep warm.
• FOR THE SMOKED PAPRIKA SHRIMP:.
• Toss shrimp with 1 tablespoon of the oil.
• Sprinkle with smoked paprika, sea salt and pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
• Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
• TO SERVE:.
• Spoon Poblano Polenta onto each plate.
• Drizzle Red Pepper-Agave Sauce around polenta.
• Arrange Smoked Paprika Shrimp on sauce.
• Sprinkle with green onions.
• *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
• **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.

POBLANO CHICKEN WITH SMOKED PAPRIKA SAUCE

Steps:

• for the marinade:.
• olive oil.
• kosher salt
• fresh cracked pepper.
• lime juice.
• ground cumin.
• smoked paprika.
• chili powder.
• Fire grill marinated chicken breast
• roast peppers remove seeds, skin, and stems.
• open the pepper by making a slice down one side, leave the pepper whole.
• place poblano pepper on a baking tray.
• add: chicken, green onions, cheese and cilantro.
• bake @ 425 for 8 minute.
• top with smoked paprika sauce.
• serve on bed of rice.
• smoked paprika sauce:.
• make rue from flour and butter.
• add:.
• 1 cup half and half cream.
• 1 diced poblano pepper.
• 1/2 cup green onions.
• 1/2 cup mexican cheese.
• 2 teaspoons smoked paprika.
• 1 cup salsa fresco.
• lime juice 1/2 lime.