Chile Chicken With Fries
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 605
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 31
- Cholesterol
- 144
- Sodium
- 951
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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)
Directions
- 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