Here are a couple options:
Poblano Rice
Ingredients
- 3 tablespoons vegetable oil, divided
- 1/2 medium white onion, chopped
- 2 poblano chiles, stemmed, seeded and chopped
- 1 clove garlic, peeled and roughly chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth, plus more if needed
- 1 cup long grain rice
Directions
Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the
onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
Transfer the mixture to a
blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more
chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil.
Fry the
rice until slightly golden. Pour the poblano puree into the skillet and bring to a
simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
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Poblano Chicken
ingredients
1 large white onion, chopped
5 garlic cloves, finely chopped
6 whole chicken legs
1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro
Equipment: a 5- to 6-quart slow cooker
Accompaniment: white rice
preparation
Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer
poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook
according to manufacturer's instructions (chicken should be falling off the bone).
Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then
spoon over chicken. Season with salt and pepper.
selected reviews
3
yield:
Makes 6 servings
active time:
10 min
total time:
4 to 12 hr (depending on slow cooker setting)
RECIPE RESCUE: Use boneless, skinless thighs. Lose the black pepper. Add lime juice, mace, allspice, cumin,
mexican oregano, achiote seeds, and double the garlic. Add chile pods or powder - aji panca is a good mild
choice, as is cayenne red. Congo Trinidad powder is an excellent hotter choice, or habaneros if you like their
flavor. I put the achiote seeds into a tea bag so I could remove most of them - the bag split, but the seeds soften
up enough during cooking that having some wasn't a problem. Sorry, I don't measure spices when I cook, but can
tell you I use them liberally. I made this on a day when I was home, so could give it an occasional stir. Otherwise,
layer the seasonings with the chicken and veggies.
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The poblano chicken is a recipe I nabbed from Epicurious.com, and the recipe rescue at the bottom is mine. The original recipe is extremely bland, so even if you don't follow the changes I made, you'll definitely want to add your own seasonings of some kind. It was really excellent the way I made it.
And yeah, I don't make the poblano rice the same way as the recipe. You know why, and can guess what I do differently.
