Chicken, Mushrooms & Chile with Garlic Cream
Description
Pollo con dos Champiñones y Rajas Poblanos en Ajo Crema
Chicken with Agaricus & Oyster Mushrooms and Chile Strips in Garlic Cream
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
4-6
- 1 lb. chicken breast strips
- 1 lb. button mushrooms, sliced (see notes)
- 1 oz. oyster mushroom powder
- 3 Poblano chile peppers
- 1 medium yellow onion, chopped
- 3 T. olive oil
- 4-8 large garlic cloves, minced
- 1 t. ground coriander
- 1 t. Mexican oregano
- 3/4 C. Mexican Crema (heavy whipping cream)
- Salt & fresh ground pepper
- (Chicken stock)
Methods/steps
- Griddle or grill the peppers until the skin blisters and turns black. Remove peppers from heat and place in a plastic bag, allowing them to sweat for 5 minutes. Remove & let cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the top, seeds and veins. Slice into 1/4" strips. Set aside.
- Lightly season the chicken with salt and pepper.
- Heat a large skillet or wok over high heat. Add oil, then mushrooms. Stir fry 2-3 minutes until lightly browned.
- Add onions and stir fry another 30 seconds.
- Turn heat down to medium high, add garlic and spices, stir fry another 30 seconds.
- Add chicken. Cook 5 minutes, stirring frequently.
- By this time the chicken & mushrooms should have generated ~1 cup of liquid. If not, add some chicken stock.
- Add the crema and chile strips, cover, and simmer 5 more minutes, stirring a couple of times.
- Lower heat to low and stir in the mushroom powder.
- Cover and simmer another 5 minutes. Sauce should be very thick - stir to prevent scorching. Add a little stock if needed.
- Adjust seasonings.
Additional Tips
Inspired by the Mexican shrimp, garlic & mushroom dish, with a bit of a kick. Other mild meaty wild mushrooms will work in place of button mushrooms: Field Mushroom, King Oyster, Lobster Mushroom, pufballs, etc.
Reviews
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