Chicken with Roasted Chilies and Spiced Cream

Name: Chicken with Roasted Chilies and Spiced Cream
Yield: Serves 2
Ingredients: 2 whole chicken breasts; 4 tablespoons olive oil; 1 cup cubed (½ inch) or half rounds of zucchini; ½ cup Chicken Stock; Salt and freshly ground pepper; 1 cup cauliflower florets (1 inch), cooked until tender-crisp and blanched; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; 2 tablespoons each chopped fresh mint and cilantro; 1½ cups heavy cream; 1 cup corn kernels; 2 to 3 tablespoons diced, roasted poblano chilies

Preparation info

Serves
2

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Not quite a Mexican fantasy, this little pan ragout is a combination of two recipes, one for chicken, the other for vegetables. While I can’t accurately pinpoint my sources, what I do recall are all the happy sounds emanating from my guests whenever I serve this dish. A thank you to Diana Kennedy and Rick Bayless for general inspiration.

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method