- 8
Ingredients
- 1 1/2 pounds poblano peppers
- 4 garlic cloves, unpeeled
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 2 teaspoons cumin seeds, toasted and crushed
- Salt
- 1 1/2 pounds skinless, boneless chicken thighs
- 1/2 cup heavy cream
- 16 6-inch corn tortillas, heated according to package
Preparation
Step 1
Preheat broiler. Halve peppers lengthwise, removing seeds and stems. Arrange peppers, skin side up, and garlic in a foil-lined shallow baking pan. Drizzle with 1 Tbsp. of the vegetable oil. Broil 4 inches from heat 8 to 10 minutes or until blackened. Wrap in foil.
Meanwhile, stir together remaining 2 Tbsp. oil, the chili powder, cumin, and 1/2 tsp. salt. Rub over chicken. Arrange in baking pan. Broil 4 inches from heat 10 to 12 minutes or until done (165 degrees F), turning once. Remove and slice; cover to keep warm. Add cream to hot pan.
Peel and slice peppers. Remove skin from garlic cloves; slice. Add peppers, garlic, and 1/2 tsp. salt to pan with cream. Broil 4 inches from heat 1 minute or until thickened and bubbly. Serve in tortillas.