Now that the price of limes has recovered (2 lbs for 99 cents at the store last weekend…woohoo!!!), I can finally post this recipe without feeling bad about ruining dinner budgets with the amount of limes required for it. This is another recipe from Cook’s Illustrated that I picked out a while back while I was trying to actually follow recipes. You may remember the other success stories from CI: shredded beef tacos, massaman curry, and barberry scones. This is a great recipe, and a favorite in our household at the moment. The combination of the moist chicken, creamed poblanos and tangy radishes is definitely a winner. The recipe obviously has quite a few steps, and while each individual part doesn’t take too long, assembling the entire meal can be quite exhausting, especially if you’re making the tortillas! I was very close to actually buying tortillas this week, but instead I came up with a plan to do part of the prep a day in advance which worked out quite well. So if you are planning this as a weeknight meal, you can save some time by making the radishes and also roasting and chopping the poblanos the night before. If you’re cooking just for 2, you can choose just cook half the chicken for two nights in a row. The poblanos will reheat nicely and the radishes can just pickle happily for another night 🙂
Ingredients (serves 4):
- spicy pickled radishes: 10 radishes sliced thinly, half a jalapeño chopped, 1/2 cup lime juice, 1 tsp sugar, 1/4 tsp salt
- rajas con crema: 4-5 poblano peppers, 1 Tb oil, 1/2 onion halved and sliced, 2 garlic gloves minced, a few springs thyme chopped, 1/4 tsp dried oregano, 1/2 cup heavy cream, juice from 1/2 lime, salt, and pepper
- 3 Tb vegetable oil
- a few garlic cloves, smashed
- 2 Tb lime juice (1 lime)
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 – 1/2 tsp cayenne
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp cumin, ground
- 1/2 tsp pepper
- 1 1/2 lbs chicken breast
- tortillas of choice (corn tortillas recipe)
- chopped cilantro and/or queso for garnish
For the radishes, mix everything together in a bowl and let pickle either at room temperature for 30 min or overnight in the refrigerator.
Overnight, pickling solution will turn red, radishes white-ish 🙂
For the rajas con crema, start by broiling the poblanos for about 10 minutes (until they’re puffed and charred), flipping them half way. Place them in a bowl, cover it with a towel, and let them steam for about 10 minutes. Let cool.
Remove most of the skin (it might be easier in water) and slice them into strips (1/4-1/2 inch).
At this step, you can either store them in the fridge overnight, or continue with the recipe.
Preheat oven to 200F. You can make the rajas con cream first, or you can try to do it at the same time with the chicken and tortillas…up to you 😉
Heat 1 Tb oil over medium-high heat in a large skillet. Cook onion until charred (a few minutes). Add garlic, thyme, oregano and cook until fragrant (30 seconds).
Add heavy cream and cook for a few minutes or until reduced and thickened. Add poblanos, lime juice, season with salt and pepper, and cook until poblanos are warm (a few minutes).
You can keep the rajas con crema warm in a bowl in the oven, or just cover the skillet if chicken is almost ready.
For the chicken, mix 3 Tb oil, garlic, paprika, cumin, chili, cayenne, salt, sugar, pepper, and lime juice in a medium bowl. Pound chicken until it’s about 1/2 inch thick. Add chicken to the marinade and let it sit for 30 min – 1hr, turning it occasionaly.
For the chicken, heat 1 Tb oil over medium-high heat. Remove chicken from the marinade, dry with paper towels, and cook until charred (3-4 min). Flip chicken and cook for a few more minutes. Transfer chicken to the oven and let cook for about 10 minutes or until it reaches 160F.
Let chicken rest for 5 minutes, slice it, and then toss it in the juices accumulated in the skillet.
Serve chicken with the radishes and poblanos on tortillas. Garnish with chopped cilantro and/or queso fresco.
And enjoy 🙂 I know, lots of steps, but all worth it for the end result.
Have a great weekend!