Ingredients:
2 cups uncooked, long-grain white rice
1 lb. fresh poblano chiles, stemmed, seeded and quartered
1-1 1/2 lb. boneless, skinless chicken breast cutlets
Kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 medium onion, halved and thinly sliced
1 cup Mexican crema
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Preparation: Begin cooking long-grain white rice according to package directions. Preheat broiler. Broil chiles, skin side up, until skin blisters and begins to blacken, about 5 minutes. Remove from broiler and place in sealable plastic bag; close bag and let stand 10 minutes. Remove and discard skin from chiles, then cut them into thin strips. Season both sides of chicken cutlets with salt and black pepper, to taste. In large, nonstick skillet over medium heat, heat olive oil. Lightly brown chicken on both sides, about 2 to 3 minutes per side. Don't overcook. To check doneness, make sure juices run clear when chicken is pierced. Remove chicken from skillet and cover to keep warm. In same skillet, sauté onion until soft, about 5 minutes, then add chile strips. Add Mexican crema and stir until heated. Season with salt and black pepper, to taste. When rice is done and all liquid is absorbed, remove from heat and stir in cilantro and parsley. Pour sauce over chicken and serve with rice. Makes 4 servings.
