Chicken with Salsa Verde

We are currently in pepper overload, as I suspect many who subscribe to our CSA are. I am working on staying on top of the peppers, but find myself falling behind on the red anaheim peppers. The larger, milder yellow/green peppers aren't a problem, nor are the hot, hot small red/green peppers (they usually don't even darken my doorstep, instead heading straight for the trade box at our pick up spot). I was excited to find this Rick Bayless recipe which was easy to adapt to be spiceless for the kids to spicy for the grown ups.

As good as this was the first day, I discovered the best way to eat these as leftovers. I shredded the leftover chicken and put a small amount inside a hot tortilla. I poured some of the salsa verde over top and then microwaved briefly. Instant green chicken enchiladas! The leftovers were as fabulous as the first meal.

To make this spiceless, just omit the 2 fresh chiles and proceed with the recipe at browning the chicken breasts.

This serves 4.

Chicken with Salsa Verde
from Everyday Mexican by Rick Bayless via Serious Eats.

2 fresh poblano or anaheim chiles
2 T vegetable oil
4 boneless, skinless chicken breasts (1 1/2 lbs total)
salt
1 lg white onion, sliced 1/4" thick
1 1/2 lbs tomatillos, husked and rinsed
1 c cilantro, roughly chopped
1 c chicken broth
2 - 3 T Mexican crema, heavy cream, or creme fraiche

Roast the chiles (click here for a link to chile roasting if you need some advice). Remove blackened skin from chiles, discard seeds and membranes, and cut into 1/4" strips. Set aside. Pour the oil into a large skillet over medium high heat. Season chicken with salt and place in skillet. Cook until well browned on both sides, about 2 minutes per side. Set aside. Cook the onions until just beginning to soften, about 4 minutes, adding more oil to the skillet if necessary. Meanwhile, blend the tomatillos and cilantro in a food processor or blender (it may take a couple of batches). Pour tomatillo/cilantro mixture into skillet with not yet tender onions. Cook until sauce is very thick, about 8 minutes. Add the broth, chile strips, and crema. Stir well and season with 1 t salt. Return chicken breasts and any accumulated juices to skillet. Reduce the heat and simmer until the chicken is completely cooked, about 8 - 10 minutes. Serve.