Makes 4
Easy, Impressive and Delicious. The poblano crema is so good you’ll have a hard time resisting eating it straight from the food processor. Make everything the night before while you’re cooking dinner, so you’ll be ready the next day for lunch. Just quickly re-heat the chicken in a pan or microwave and warm the taco shells (which need that little toasting get them to their maximum crispiness level). The smoky, spicy chicken pairs perfectly witht the cooling, limey crema. Taco stand quality without leaving your house!
2 mediumto-large sized Poblano Peppers
1 pound Boneless-Skinless Chicken Thighs, patted dry
1 tablespoons Olive Oil
1 teaspoon Sea Salt
1 teaspoon Ancho Chili Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Ground Coriander
1/4 teaspoon Ground Bumin
2 cups Unsalted Chicken Broth
4 ounces Sour Cream
1/4 cup Cilantro Leaves
Juice of 1 Juicy Lime
2-3 tablespoons Water
1 package Store-Bought Crispy Taco Shells, like the “Stand ‘n Stuff”
+ Your favorite taco toppings: Onions, Red Onions, Cilantro, Tomatoes, Avocado, Lettuce, Arugula, Corn, Radishes, Pickled Red Onions
Preheat the oven to 425°. Spray the poblanos with olive oil and sprinkle with salt and pepper. Wrap the poblanos in aluminum foil. Place in the oven and cook for about 30 minutes until soft. Remove from the oven and cool, still wrapped in the foil until the pepper feels mushy-soft, but not fully falling apart, about 10 minutes.
Meanwhile, in a small bowl combine the spices: salt, ancho, paprika, coriander, garlic powder and cumin until combined.
Place a Dutch oven drizzled with the olive oil over medium-high heat. Lay the chicken thighs flat on a cutting board or plate and sprinkle heavily on both sides of the thigh. Once the Dutch oven is hot, and the oil moves easily, add the chicken thighs into the pan.
Cook for about 3 minutes per side until the spices form a light crust. Add the chicken broth and bring to a boil. Reduce heat to medium low, cover and cook for 30 minutes more until the chicken it fully cooked through and shreds easily.
Uncover and shred, then continue to cook, to allow the liquid to reduce down to 1/4.
Remove from the heat and set aside.
While the chicken cooks, make the Poblano Cilantro Crema. Unwrap the poblanos in the foil and gently remove the outer skin of the poblanos and remove the stem and the seeds attached.
Place the peeled and stemmed poblano into a food processor along with the sour cream, cilantro, lime juice, water and salt. Process until smooth and creamy and drizzles easily, adding water as needed.
Serve a make-your-own “taco bar” with the chicken, poblano cream, your favorite toppings and the crispy shells.
