Everyone in my family has been battling over the leftovers from this meal! Tacos are a hot new item on our dinner menu. I thought that I was pushing it with my kids by introducing soft tacos -I even bought hard shells as an emergency backup :). My son said that this dish was his favorite Mexican food- this means a lot coming from a kid who can devour an entire bowl of guacamole himself.
- Yield: Makes 4 cups, filling for about 12 soft tacos
- 2 fresh poblano chiles
- 2 tablespoons olive oil
- 1 tablespoon vegetable oil, plus a little more if needed
- 2 medium/large (about 1 1/4 pounds) boneless, skinless chicken breast halves or boneless, skinless chicken thighs (about 5)
- coarse salt
- 1 medium sweet or white onion, sliced 1/4-inch thick
- 6 garlic cloves, peeled and finely chopped
- 8+ cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 14-16 ounces spinach, 8+ ounces Swiss chard
- 1 cup chicken broth
- A little fresh thyme, if you have it
- 1 cup Mexican crema, crème fraiche or heavy (whipping) cream
- 12 corn tortillas
1. Roast the chiles. Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice 1/4- inch thick.
2. Brown the chicken. In a large skillet, heat the oil over medium-high. Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer. When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more. Transfer to a plate.
3. Finish the dish. To the skillet (still over medium heat), add the onion. If there isn’t enough oil to lightly coat the onion, add a little more. Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.
Meanwhile, shred or cut the chicken into 1/2-inch cubes. Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it). Raise the temperature to medium high. Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.
Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken and chiles, let heat through for a minute to two, until fully cooked, scoop into a serving bowl, and enjoy without hesitation.