Corn And Chicken Poblano Braised Chicken Recipes

CHICKEN, POBLANO AND CORN TORTILLA SOUP

Steps:

• Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
• Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
• Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
• Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.

CORN AND CHICKEN POBLANO BRAISED CHICKEN

Steps:

• Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
• Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

GRILLED CORN AND CHICKEN ENCHILADAS WITH ROASTED POBLANO SAUCE

Steps:

• Season chicken breasts with salt and pepper.
• Heat oil in a sauté pan. Add garlic and onion and sauté until translucent. Add cumin and oregano and cook for 1-2mins until spices start to toast. Deglaze with beer.
• Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken.
• Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn.
• Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob.
• At the same time, put poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers.
• Melt the butter in a saucepan until bubbly. Add the flour and whisk for 1-2mins until flour is cooked. Slowly add the warm chicken broth. Cook until thickened and add 1 cup Monterey jack cheese and the peppers. Puree and taste for salt and pepper.
• Warm up a ladleful of sauce in a small sauté pan and put a tortilla in the pan cooking until pliable.
• Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack.
• Place in a greased 9x13-inch pan.
• Continue until all of the filling is used up.
• Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese.
• Cover and bake at 375°F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.

CHICKEN, CORN AND POBLANO SOUP

Steps:

• Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
• Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
• Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
• Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
• Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
• Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.

POBLANO CORN CHOWDER WITH CHICKEN

Steps:

• In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
• Shred the chicken reserving poaching liquid.
• Puree 2 cups of the corn kernels in a blender with the milk; set aside.
• In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
• Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
• Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
• Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
• Ladle into servings bowls and garnish as desired.