| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chiles, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts cut in |
|
|
Half with no bones |
| 1/2 |
|
Onions |
| 1 |
cl |
Garlic |
| 1 |
c |
Cream |
| 5 |
|
Poblano chiles |
| 250 |
g |
Parmesan cheese |
|
|
Salt and pepper to taste |
| 1 |
tb |
Instant Coffee |
| 1 |
tb |
Vinegar |
INSTRUCTIONS
Instructions
Cook the chicken in medium pot with water, the onions, garlic and salt. 2.
Place the chiles directly over the stove's grill and let them roast until
they start to become black on both sides. Inmediately introduce the chiles
in plastic bag and let them sweat for five minutes. 3. Now make an incision
in the chiles, only large enough to take out all the veins and peel them so
that all the burnt skin is off and they are green again. 4. Put the chiles
in a small bowl with water, one teaspoon of soluble coffee and one
tablespoon of vinegar. Let them sit for 1/2 hour to 1 hour. This extracts
the capsine from the chile, reducing its hotness and making the more tasty.
5. Drain the chiles and rinse in water. Next, put in blender along with the
cream, salt and pepper. 6. Put the chicken breast in a heat resistant
container and pour the strained Poblano sauce. Sprinkle the parmesan cheese
on top and dot with butter. 7. Bake for 20 minutes aprox. at 200 degrees
Celsius. Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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