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Monday, June 7, 2010

Spiced Chicken Breasts With Poblano And Bell Pepper Rajas

After watering my garden I was excited to test out a new recipe that I saw in the last issue of Bon Appetit.   It was incredibly aromatic and earned a few "smells great honey"s from Michael.  And I loved the combination of colors with the Poblano, bell peppers, cilantro and red onion.  It made for a very pretty dish.

I picked up these yellow corn and wheat tortillas from La Tortilla Factory and absolutely loved them.  They are about the same calories as a regular, stone ground corn tortilla, but had the taste and texture of a hand made restaurant style tortilla.  I think hubby has to start using these on taco night!

The dish was very easy to make and only takes about 30 minutes from start to finish.  Much easier of course if you do all the prep work (mise en place) in advance.  

And, of course, Hunter was under foot!  I spend have the time telling him to get out of the kitchen only to find him right back in it.  We're going to have to keep working on this.

Spiced Chicken Breasts With Poblano And Bell Pepper Rajas
Bon Appetit


  • 1 tablespoon coriander seeds, cracked
  • 1 teaspoon ground cumin
  • 4 skinless boneless chicken breast halves
  • 2 tablespoons olive oil, divided
  • 2 red and/or yellow bell peppers, cut into 1 1/2x1/4-inch strips
  • 1 large fresh poblano chile, cut into 1 1/2x1/4-inch strips
  • 1 medium red onion, halved, sliced 1/4 inch thick
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro


  • Mix coriander and cumin. Sprinkle chicken with salt, pepper, and half of spice mixture.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers, poblano, and onion; sauté until almost tender, 7 to 8 minutes. Season with salt and pepper. Transfer to medium bowl.
  • Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.

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