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Has anyone used thighs to make the Chicken in Poblano Cream Sauce?..or is it best with chix breasts?
- Thread starter pat-nocal
- Start date
richard-in-cincy
Well-known member
Speaking of poblanos, I happened to see another recipe today called Chile En Nogada
on the Philly.com Restaurants & Food section that made me drool.
Scroll up or down to play the video about Chef Dionicio who prepares this dish at his restaurant.
I saw a few recipes when I googled and here's one that looks good at Image link.
http://www.philly.com/philly/restaurants/
http://www.mamamexico.com/mm_recipes/mm_recipe_5.pdf
on the Philly.com Restaurants & Food section that made me drool.
Scroll up or down to play the video about Chef Dionicio who prepares this dish at his restaurant.
I saw a few recipes when I googled and here's one that looks good at Image link.
http://www.philly.com/philly/restaurants/
http://www.mamamexico.com/mm_recipes/mm_recipe_5.pdf
Boy, no kidding, that does sound good.
http://www.philly.com/philly/restaurants/recipes/34649854.html
http://www.philly.com/philly/restaurants/recipes/34649854.html
richard-in-cincy
Well-known member
LOL! Oh for Pete's sake Pat, you found the recipe! I totally missed it, thanks
music-city-missy
Well-known member
Yeah - you aren't kidding - that sauce works on EVERYTHING!!!
luisa_calif
Well-known member
I had leftover sauce which I used on fettucini for another meal-SO good!
Reporting back on using dark meat....and using the roasted poblanos method.
I ended up using chicken legs with bone, as that's what I had on hand. The sauce was really tasty when I poured it on the chicken but the sauce started to breakdown and separate toward the end of the cooking time (looked really icky), maybe due to the longer cooking required to finish dark meat on the bone. Next time I'd go with boneless thighs (less cooking time needed), or boneless breast as the recipe calls for. I'm also dying to try the original recipe using non-roasted poblanos...will definitely be trying it that way soon.
I ended up using chicken legs with bone, as that's what I had on hand. The sauce was really tasty when I poured it on the chicken but the sauce started to breakdown and separate toward the end of the cooking time (looked really icky), maybe due to the longer cooking required to finish dark meat on the bone. Next time I'd go with boneless thighs (less cooking time needed), or boneless breast as the recipe calls for. I'm also dying to try the original recipe using non-roasted poblanos...will definitely be trying it that way soon.