- 4
- 35 mins
- 70 mins
Ingredients
- 3/4 lb poblano peppers, halved lengthwise and seeded
- 1 lb thin chicken cutlets
- 2 tsp chili powder
- Kosher salt
- 3 tbsp extra virgin olive oil
- 1 large white onion, sliced into 1/4" thick rings
- 2 cloves garlic, minced
- 1 1lb bag frozen french fries
- 3/4 c heavy cream
- Lime wedges, for serving
Preparation
Step 1
Preheat the broiler. Put the poblanos skin side up on a foil lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2" strips.
Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tbsp olive oil in a skillet over medium high heat. Working in batches, cook the chicken until browned, about 30 seconds per side. transfer to a plate. Add the remaining 1 tbsp olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.
Meanwhile, cook the fries as the label directs.
Cut the chicken into 1/2" strips and add to the skillet along with the cream. Cook uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges if desired.