Tomatillo, Cilantro, Mexican Crema Chicken Thighs

tomatillo braised chicken thighs (57) WM

Happy Cinco de Mayo!! I love Mexican food, and will eat it any day of the year but I have to eat it on the 5th of May!  This dish is quite simply, how do I put it, amazing.   It combines tomatillos, cilantro, jalapenos and Mexican crema.  I have never used Mexican crema before, it is pretty much heavy cream and I’m really not sure what the difference is.

Ingredients:

6 tomatillos, husks removed and rinsed (the skin is sticky)

6 garlic cloves, peeled

1 jalapeno – halved and seeded

1 bunch cilantro

1/2 chicken broth

3 teaspoons flour

8 chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

olive oil

1/2 cup grape tomatoes, cut in half

6 tablespoons Mexican crema

2 cups cooked rice

tomatillo braised chicken thighs (7) WM

Directions:

1) Cook the rice according to the package’s directions.

2) Heat the broiler to high; place the tomatillos, garlic cloves and jalapenos on a baking dish and place in the oven.  Broil until blistered, checking occasionally so they do not burn.

3) Combine the blistered tomatillos, garlic cloves, jalapenos, cilantro, chicken broth, and flour and blend until smooth.

4) Sprinkle the chicken with salt and pepper; heat up a skillet (medium-high heat) sprinkle with olive oil and place the chicken thighs in the skillet.  Brown both sides of the chicken, about 5 minutes.

5) Once the chicken has browned, pour the tomatillo cilantro mixture over the chicken making sure that all of the pieces are covered with the sauce.  Place a lid over the skillet and cook on low until the chicken is cooked through.  Stir in the Mexican crema.

6) Place the chicken thighs over a scope of rice, pouring the sauce over the chicken and rice and top with some of the grape tomatoes.  Serve with your favorite salad.  Enjoy!

tomatillo braised chicken thighs (1) WM

Charred Stuffed Poblano Peppers

roasted poblano peppers (1) WM

Ingredients:

1 can vegetable broth

3/4 cups water

1 1/2 cups rice

3 ears of corn, or canned or frozen

4 poblano peppers

1 lime

1/2 bag spinach

1/2 bunch cilantro

1 small pepper

1 bunch green onions

olive oil

1 yellow or red onion, chopped finely

3-4 cloves garlic, minced/crushed

1 jalapeno, seeded and chopped finely

1 can fire roasted diced tomatoes, drained

bell pepper (any color), diced

1/2  teaspoon ground cumin

1/2 teaspoon dried oregano

garlic powder

onion powder

salt

pepper

queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
Directions:
1.  If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain).  Boil for 15 minutes turn on low and cook for an additional 15 minutes.  Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes.  Let cool.
roasted poblano peppers (6) WM
3. Boil the rice either on the stove or a rice cooker.  Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes).  Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for).  Squeeze one lime into the rice water.  Cook.
4.  While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob.  Place into a bowl.  Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings.  Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute.  Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet.  Scoop the rice mixture on each pepper, then scoop the onion and corn mixture.  Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
roasted poblano peppers (10) WM