Chile Chicken With Fries

Total Time:
35 min
15 min
20 min

4 servings

  • 3/4 pound poblano peppers, halved lengthwise and seeded
  • 1 pound thin chicken cutlets
  • 2 teaspoons chili powder
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, sliced into 1/4-inch-thick rings
  • 2 cloves garlic, minced
  • 1 1 -pound bag frozen french fries
  • 3/4 cup heavy cream
  • Lime wedges, for serving (optional)
  • Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips.

  • Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned, about 30 seconds per side. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.

  • Meanwhile, cook the fries as the label directs.

  • Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges, if desired.

  • Per serving: Calories 761; Fat 48 g (Saturated 17 g); Cholesterol 127 mg; Sodium 474 mg; Carbohydrate 50 g; Fiber 5 g; Protein 32 g

  • Photograph by Antonis Achilleos

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