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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to highest position and preheat broiler. | 2. Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes. | 3. Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips. | 4. Adjust oven racks to lowest and middle positions and turn oven on at 200°F. | 5. Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel. | 6. Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet. | 7. Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve. | 8. To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
lime juice	4	teaspoons		5.0417	1.6980000000000002	0.0847	0.0141
garlic clove	3		peeled smashed	-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
table salt	3/4	teaspoon		0.0	0.0	0.0	0.0
cumin	3/8	teaspoon	ground	2.9531	0.3484	0.1403	0.1754
black pepper	3/8	teaspoon	ground	2.1649	0.5516	0.0896	0.0281
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
chicken thigh	1	lb	boneless skinless trimmed	1993.2	3.5787	43.3974	200.3619
poblano chile	3		stemmed halved	-	-	-	-
vegetable oil	2	teaspoons		351.69599999999997	0.0	0.0	40.8
onion	1		halved sliced	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	-	-	-	-
thyme	1/8	teaspoon	dried	0.10099999999999999	0.0245	0.0056	0.0017
oregano	1/8	teaspoon	dried	0.3312	0.0862	0.0112	0.0054
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
lime juice	2	teaspoons		5.0417	1.6980000000000002	0.0847	0.0141
table salt	3/8	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/8	teaspoon	ground	2.1649	0.5516	0.0896	0.0281
flour tortilla	8 -12		warmed	-	-	-	-
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.