Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
21 Mar

Poblano Chicken with Verde Sauce Casserole

greentomato 1

Ok. Ok. Yesterday’s “What’s for Dinner Tonight?” post may not have appealed to everyone. I hear you. Organ meat, especially to people that have never experienced them, can be challenging in more than one way (if you can accomplish selecting and preparing it you still have to – gulp! – eat it). For everyone that can’t get past thinking that offal is just plain awful here is a quick and easy recipe that is sure to add a kick to conventional chicken recipes. And, while I realize it does contain a little cheese – which generally falls into the gray area of sensible vices – there is so little, that it won’t throw your Primal eating plan off its tracks.

Ingredients:
4 Poblano chilies
4 chicken breasts, cut into bite-sized pieces
1 medium onion, coarsely chopped
1 cup chicken stock
2 tbsp olive oil
1 cup hard/semi-hard cheese, shredded (preferably something that melts well)

For sauce:
3 medium green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, finely chopped
¼ cup lime juice
¼ cup cilantro, chopped
Salt and pepper to taste

Method:
To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water. Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10–15 minutes). Remove from heat and drain well. Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper. Puree to desired consistency. Set aside.

In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides. Remove from heat and allow to cool. Once cool, peel off black skin and remove stems. Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside. Add onions to skillet and brown. Add chicken, chicken stock and seasoning and boil until water is evaporated. Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish. Top with chicken mixture, verde sauce and cheese. Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling. Remove foil and cook uncovered for an additional 10 minutes. Allow to cool slightly before serving. Serves 6.

Nutrition Analysis:
Courtesy of FitDay.com, based on one serving.

Calories: 325 calories
Fat: 16 grams (44% calories from fat)
Carbs: 17.1 grams (20% calories from carbs)
Protein: 28.8 grams (36% calories from protein)

Further Reading:

Broiled Fish Fillets on a Bed of Roasted Peppers

How to Make the Ultimate Salsa

More Mark’s Daily Apple Recipes

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This whole “What’s for Dinner Tonight?” category gave me an idea, but I’m not sure if it would actually work:

    Maybe some of you guys are already doing it, but why not build up a little twitter-network, where everyone is posting what he ate today and what kind of workout he did. This way you could see what others are eating, get some inspiration, maybe share some cooking tips or suggest alternative ingredients. Stuff like that. Haven’t really used twitte runtil now, so I don’t know if it would really work the way I’m imagining it, but maybe we could just try that out. After all, sending a twitter message takes a few minutes and if enough people do it, you would probably get a lot of great recipe and workout ideas.
    Basically we would be using technologies most recent advancement to go as primal as possible!^^

    madMUHHH wrote on March 22nd, 2009
  2. Great idea, madMUHHH. I have a Twitter account where you can follow my updates: http://twitter.com/Mark_Sisson

    Let’s get the network started!

    Mark Sisson wrote on March 23rd, 2009
  3. We made this for supper last night. Very good! We both loved it!

    Rob wrote on July 30th, 2009
  4. Is there a substitute for the green tomotoes? I can’t seem to find them.

    Greg wrote on January 26th, 2010
    • Tomatillos would work as a substitute for the green tomatoes. If you can’t find fresh ones in the produce section, check the ethnic foods asile and you should find them canned.

      kt_simms wrote on February 5th, 2010
    • I don’t know why this recipe calls for green tomatoes when tomatilloswould be more ethnically correct and would work and taste so much better. I’m going to try it tonight with tomatillos. I’m not sure I can get green tomatoes before the end of June anyway!

      Tonie Irene wrote on March 31st, 2010
  5. Great post mate, keep it up

    Dorothy Maureen Cooke wrote on January 14th, 2011
  6. Realize this is an older post but I tried this recipe today. Found it lacking in seasoning. So, during the process of browning the chicken I added coriander, cumin and garlic. Turned out great.

    Angie wrote on March 3rd, 2013

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