Recipe courtesy of Chef Bren Ankrum – Culinary Editor
This dish may be served straight up with rice or polenta or as a fajita dish, tacos, wraps or other choice of presentation. The recipe is one that may be accomplished relatively quickly using fresh ingredients and a minimum of preparation.
The sauce combines the classic Southwestern flavors of fresh cilantro, roasted chiles, and jalapenos with tender chicken breast for a delicious entrée.
On this night we served the chicken in a whole wheat tortilla with black kale, tomatoes, jack cheese and sautéed sweet onions.
Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, tin foil, food processor, spatula
2 boneless skinless chicken breasts cut into ½ inch pieces
1 sweet onion cut into large pieces
1 roasted red chile cut into strips
1 bunch fresh cilantro, washed and lower stems removed
4 fresh jalapeno peppers
8 oz. roasted green chiles
2 tbsp. lemon juice
1 tsp. black pepper
½ tsp. salt
If you’re making tacos
12 leaves of black kale, chard, spinach, lettuce, etc. cut into a chiffonade
2 cups chopped tomatoes
2 cups grated jack or cheddar cheese
1. Place the cilantro, jalapenos and lemon juice into the food processor and puree. Once these ingredients are cut to fine add the roasted green chiles, salt and pepper and puree.
2. Add a couple of tablespoons of olive oil to a large sauté pan that has been heated to medium to medium high. Add the chopped onions and saute just until the onions begin to brown on one side.
3. Add the chicken and stir to mix and keep the chicken from sticking. Season with a little salt and pepper and continue to stir and cook until the chicken is just cooked through. Add half of the green chile cilantro sauce to the pan with the red peppers and bring up to a simmer. Cook about 10 more minutes to marry the chicken and sauce and then serve, in this case with warmed tortillas, kale, tomatoes, cheese and the other half of the green chile sauce.
Nutritional Information per taco:
Calories 275, Fat 12 gm, Cholesterol 73 mg, Sodium 374 mg, Carbohydrates 16.2 gm, Protein 25.7 gm.