The inspiration for this dish is a popular appetizer, a poblano pepper, stuffed with cream cheese and wrapped with bacon, then baked until it's all gooey crispy.
I buy poblanos and roast them in the oven, then seed, peel and chop and put them in tiny ziplock bags in the freezer. Here's what they look like right out of the oven:
Citrus chicken: 1/2 C white cooking wine, 2 t. chopped garlic, 1/2 cup orange juice 4 chicken thighs. Combine all in a zip lock bag and marinate for 2 hours. Remove chicken from marinade and place in baking pan. Drizzle with olive oil, sprinkle with rosemary and oregano, and bake at 350 for about 45 minutes.
In heavy pan place 1/2 lb sliced bacon cut into slivers. Cook until crisp and then place on paper towel to drain. Drain the bacon grease from the pan and proceed to broth.
Broth 2 1/2 Cups chicken broth, 1 t. parsley, 1/4 t. saffron, 1 large bay leaf 1 t. boullion. Deglaze bacon pan with broth, add 1 t. boullion and other spices. bring to a boil and then let cool. Pour into 2 cup measuring cup.
Rice: 1 C rice, 1/2 C. mushrooms sliced, 1/2 C. chopped bell peppers, 2 t. chopped garlic, 2 roasted, seeded and peeled and chopped poblano peppers, 1/2 C. chopped onion. 2 cups prepared broth, 1/4 c. cooked bacon bits and 2 T. chopped cilantro
Coat heavy pan with olive oil and stir rice in to coat it all. cook over medium heat and add peppers, garlic, mushrooms and onion. cook stirring constantly until rice is translucent. add the broth and the poblano pepper, a pinch of cilantro and 1/4 C cooked bacon. Bring to a boil and then cover and cook on medium-low heat about 15 minutes or until all the broth is absorbed and rice is fluffy and cooked through.
Plate chicken and rice and top with slivered green onions, more bacon bits, chopped cilantro and a squeeze of lime.
I buy poblanos and roast them in the oven, then seed, peel and chop and put them in tiny ziplock bags in the freezer. Here's what they look like right out of the oven:
Citrus chicken: 1/2 C white cooking wine, 2 t. chopped garlic, 1/2 cup orange juice 4 chicken thighs. Combine all in a zip lock bag and marinate for 2 hours. Remove chicken from marinade and place in baking pan. Drizzle with olive oil, sprinkle with rosemary and oregano, and bake at 350 for about 45 minutes.
In heavy pan place 1/2 lb sliced bacon cut into slivers. Cook until crisp and then place on paper towel to drain. Drain the bacon grease from the pan and proceed to broth.
Broth 2 1/2 Cups chicken broth, 1 t. parsley, 1/4 t. saffron, 1 large bay leaf 1 t. boullion. Deglaze bacon pan with broth, add 1 t. boullion and other spices. bring to a boil and then let cool. Pour into 2 cup measuring cup.
Rice: 1 C rice, 1/2 C. mushrooms sliced, 1/2 C. chopped bell peppers, 2 t. chopped garlic, 2 roasted, seeded and peeled and chopped poblano peppers, 1/2 C. chopped onion. 2 cups prepared broth, 1/4 c. cooked bacon bits and 2 T. chopped cilantro
Coat heavy pan with olive oil and stir rice in to coat it all. cook over medium heat and add peppers, garlic, mushrooms and onion. cook stirring constantly until rice is translucent. add the broth and the poblano pepper, a pinch of cilantro and 1/4 C cooked bacon. Bring to a boil and then cover and cook on medium-low heat about 15 minutes or until all the broth is absorbed and rice is fluffy and cooked through.
Plate chicken and rice and top with slivered green onions, more bacon bits, chopped cilantro and a squeeze of lime.
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