I must confess… sometimes I have no idea of what to cook, even though at home I only cook for me and my husband, most of the times, I need to cook something different every day, not only to not get bored of the same food, but because every time I cook something a small part of my soul merges with the ingredients and creates something unique, something to nurture more than the stomach, to me every recipe represents my mood, my thoughts, my creativity, myself, so in those days I can’t think beyond my motor functions, I turn to my rescue recipe, as you read it… rescue recipe; every chef has a never-failing recipe, the recipe you can always rely on, it’s easy, it’s changeable and it’s fast, because although we love spending time in the kitchen we also love to hang out with our friends and family… yes, we also have social life. So, I’ll give you my very own never-failing recipe; hope you’ll use it as much as I have.
Today’s recipe is a little handful but it’s malleable, so use your imagination and change it as much as you like, change the meat, the sauce, the filling, change everything, once you master the technique the rest is piece of cake or… piece of chicken, you decide.
You can also see the photos on the spanish version, it’ll make the procedure easier.
Chicken breasts filled with veggies bathed in poblano pepper sauce
- Ingredients:
(4 servings)
Cooking time: 45 minutes
Difficulty: Medium
4 flattened chicken breasts, weight: 120 g each.
½ potato
3 large carrots
Salt and pepper
Soy sauce
** Poblano pepper sauce
2 large poblano peppers
1 can of condensed milk
1 clove of garlic, minced
1 can of corn kernels
1 cc of butter
2 cc of flour
Self-adhesive plastic
- Procedure:
Peel the carrots and potatoes, cut julienne.
On a pan, sauté the vegetables and season with salt and pepper. Reserve, this will be the filling for the chicken.
Using the plastic wrap the breasts previously seasoned and stuffed with the veggies. Tie the ends of the plastic and form a candy.
Make small holes on the plastic using a toothpick, this will help escape the air, avoiding an explosion and making a chicken mess.
Boil the chicken rolls until they’re perfectly cooked, you can know this by looking at the color of the chicken, if it’s uniform white then they’re ready. Take out the rolls from their plastic cover and fry them with a dash of soy sauce, remember not to over fry, the chicken is already cooked this is only to add some color.
Cut the chicken rolls into slices and bathe them with the poblano pepper sauce. You can use the rest of the filling as a garnish along with some rice.
Roast the poblano peppers and guard them in a plastic bag to make them “sweat” this will make easier to remove the skin, since it is hard to eat.
After removing the skin from the peppers, blend them with the evaporated milk and the garlic until desired consistency obtained, you can blend it totally or you can leave some pieces and add some texture to the dish.
In a small skillet melt the butter, add the flour stirring until a smooth paste, this preparation is called roux and it’s used to thicken sauces and creams of any kind.
Empty the preparation of the chiles in a saucepan and bring to a boil, add the corn kernels and the roux stirring constantly to avoid clumping, season with salt and pepper.
