Thursday, June 4, 2015

Green Chile Chicken

The girls and I saw this on a recent episode of the Pioneer Woman and knew we would make it. We roasted the peppers in the oven. We all like this chicken.

Green Chile Chicken

http://thepioneerwoman.com

1/2 cup Olive Oil
3 Tablespoons Lime Juice
2 whole Chipotle Peppers In Adobo Sauce (more To Taste)(Beth used 2 T puree)
2 cloves Garlic
1 teaspoon Ground Cumin
1 teaspoon Salt
1/2 teaspoon Black Pepper
6 whole Boneless, Skinless Chicken Breasts
6 whole Hatch, Anaheim, Or Poblano Chiles
1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated
Pico De Gallo Or Salsa, For Serving
Beans, For Serving
Rice For Serving

 

First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works.

After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.

Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).

Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.

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