5 November, 2015
Chapala Poblano Chicken
Chapala Poblano Chicken is what we’re gonna name this. We lived in Mexico for a total of three years in a small town called Chapala which is right on the shore of big, beautiful Lake Chapala and about an hour south of Guadalajara. We were agents at Caldwell Banker Chapala Realty which is just one block from the square in downtown Chapala. We became big fans of Mexican cuisine and even street food. When in the office at lunch time we would go over to one of the many nearby sources of good food. This was one of our favorites. Gammy and I would each have Poblano Chicken with a side of slaw or cucumber salad and a drink. The bill would come to a hair over forty pesos, which was just under four dollars US at the time. I would give, Nadia, the super nice young waitress fifty pesos and tell her to keep the change. She would giggle like she had hit the lottery. Back home my Italian side kicks in and I’ve embellished it a little. Would you believe it? This is quick, easy and real good.
First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.
Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won’t need it any more.
Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.
Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It’s quick, easy and real good.