Just because he makes me smile. Seriously. Every time I see his joyful, slightly nerdy face on a cookbook I smile and then I open the cookbook and drool. Generally all over the pages but that’s okay. This dish is actually found in the appetizer section, meant to be eaten as a small bite, but I repurposed it as tacos for dinner. It was a dinner that didn’t take much prep or brainwork and since work is crazy and this pity party I’ve been hosting for myself lately has taken over my brain, I have no room for really thinking hard about much.
Creamy Chicken and Spinach with Roasted Poblano and Caramelized Onion (Tacos)
recipe adapted from Fiesta at Rick’s
boneless, skinless chicken breast, cut into cubes
white onion, sliced thinly
garlic cloves, minced
poblanos or anaheims (since that’s all I can get here), roasted, skin peeled, cut into small pieces
spinach (the original recipe just says “greens” but again, I work with what I can get)
mexican crema, or if like me, you can’t get it, I thinned sour cream with lime juice and it worked out fine
Salt and pepper the chicken breasts. Heat some oil in a large skillet. Brown the chicken, then remove it to a plate. Add onion to the skillet and caramelize them. Add in the garlic and the sliced anaheims (or poblanos, whatev). Cook for a few minutes. Add the spinach, thyme, and some chicken broth. Cook over medium-high until the liquid is all gone. Add the crema and mix into the chicken well; cook for a few more minutes. Season with more salt and pepper. Serve with corn tortillas, diced tomato, cilantro, and your favorite salsa.