Chicken and Chilies in Soured Cream Sauce
This is a versatile recipe. You can serve it for a simple supper, with taco chips or hot toast, or dress it up for company by surrounding it with crescents of cooked puff pastry and accompanying it with mange tout and baby carrots.
4 fresh poblano chilies
2 to 3 tbsp lard or olive oil
1 large red onion, chopped
450 g/ I lb cooked chicken meat, shredded
225 g/8 oz soured cream
115 g/4 oz shredded Cheddar or Monterey Jack cheese
Salt and pepper
Fresh coriander or parsley, for the garnish
Pre-heat the grill Grill the chilies, turning occasionally, until they are blistered all over Put them in a bowl, cover with absorbent kitchen paper and set aside whilst you cook the onion.
Heat the lard or oil in a frying pan and sauté the onion for 5 to 7 minutes, until translucent. Peel the chilies, slit them open and remove the seeds and veins. Dice the flesh finely.
Add the chicken and the chilies to the onion. Stir over the heat for about 5 minutes, until both are warm. Add the soured cream and the shredded cheese, with salt and pepper to taste.
Stir continuously over low heat for 2 or 3 minutes, until the cheese melts. Transfer to a warmed serving dish.
Garnish with coriander or parsley and serve immediately.
To make puff pastry crescents, cut circles of puff pastry using a round cutter, then move the cutter across and cut again to make crescents. Brush the crescents with beaten egg and bake in a preheated 200’C/400’F/ Gas Mark 6 oven for about I 0 minutes, until golden.