If you are a regular reader of my blog you know that my husband loves green chilies so I use them frequently while cooking. I found this tasty chicken recipe in The Pioneer Woman Cooks Dinnertime Cookbook on page 272. I slightly, ever so slightly changed a few things about the recipe (mainly because I don’t usually measure 😊 my ingredients) but the end result is definitely something to talk about.
I first made the marinade since this will sit in the refrigerator for about 6 hours. I simply dropped the ingredients below into the blender and got this:
Marinade: ½ cup olive oil, 3 T fresh lime juice, 2 chipotle peppers in adobo sauce, 2 garlic cloves, 1 t ground cumin, 1 t salt, ½ t black pepper
The only other ingredients used are: 6 chicken breasts, 6 anaheim, hatch or poblano chilies & Cheese – I am using shredded Monterey cheese
The chipotle peppers in adobo sauce was new to me. I have never bought this product nor used it before but will be keeping some on hand going forward.
Before I juice a lemon or a lime, I roll them, applying pressure and I always use a handheld juicer. This produces more juice and I want my moneys worth. I love lime and afterward, I figured next time I will use more lime than I did this time, this is one of those downfalls of not measuring….
Whether I am baking, frying or grilling chicken breast I always pound it out with a mallet. I place the breast between plastic wrap or in a plastic bag and pound lightly until flatten. This allows the chicken to cook more evenly and to be much more tender and moist. If you don’t normally do this, once you do, I am sure you will going forward.
I poured the marinade over the chicken breast in my favorite Tupperware container that I use for marinades and placed in the fridge for about 5 hours. I like this container because it has a textured and raised bottom and allows marinade to soak the bottom of the pieces too. If I didn’t have this nice container I would probably simply use a plastic sealable bag.
Later in the day I roasted the green chilies.
I use the grill whenever possible to grill peppers. I believe they cook better than using the gas stove and they peel easier. If you have never grilled peppers before, I encourage you to change things up and start including them in your cooking. Simply, rub the peppers with olive oil and place on a hot grill, rotating for approximately 10 mins. I see some people season them too but I just don’t believe the seasoning soaks through the skins, so I don’t bother.
Stay close to the grill, they won’t take long and you will need to rotate.
I wish you could hear the steam coming out of the peppers and smell the aroma.
Once you take them off the grill, seal them someway; plastic bag, Tupperware or in this case I am simply going to put foil over my cutting board. Seal them for about 20 mins as they cool.
Then simply pull the skins off and scrap the seeds out. (the 2 on the right have been skinned)
At this point all we have left to do is grill the chicken. All grills are different and I know mine pretty well. I placed the chicken breast on high heat for about 10 mins then flipped them for about another 7 mins. Once they appeared done, I topped them with some monetary jack cheese and a pepper then a little more cheese and served over cooked spinach.
We travel for my husband’s job and are parked on the jobsite in New Mexico in our RV. While I was grilling the chicken, my husband called from about 50 feet away and explained he was having his boss join us for lunch and that they were on their way. As I laughed, I got another plate out and luckily was prepared. 😊 Enjoy!
Other serving suggestions: serve topped with salsa, fresh avocado or guacamole