Adobo chicken Breasts with Poblano Angel Hair

Read this all the way through beforehand so you get the big picture.

The spaghetti and chicken breasts are really two separate items I combined together.  You can do each on their own.

The chicken, poblano sauce starter and the roasted poblanos can be done a day ahead if needed.  

You an probably make, assemble, and refrigerate the whole thing for baking the next day. Baking will take longer.  350 for 45 min to an hour is a rough guess.  To make the chicken easier to reheat, slice into strips.

If you are making this all on the same day, plan for 2-3 hours, just so you have some time to work with.  

At any point you can boil 1/2 lb of pasta rinse in cold water and set aside. A whole box was a bit too much. I used angel hair.

I boiled the sauce peppers and roasted the "garnish " peppers at the same time.  took roughly 30 min.

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Chicken.

Ingredients:

• As many chicken breasts as you need. I did six because my pan was large enough. Make as many as you like.  You can always eat them later with other sides etc.
• 1 pint of buttermilk.
• Salt and pepper to taste
• Adobo seasoning or any other combination of seasoning to get a Mexican or Spanish flavor.

Trim off the extra fat from each chicken breast and place into a gallon sized ziplock bag. Pour the buttermilk into the bag and seal.  Let the buttermilk tenderize the chicken in the refrigerator for at least 2 hours. 24 hours is best.

Rinse off the buttermilk. Place chicken on a baking sheet and season both sides with salt, pepper, and Adobo seasoning. 

When ready to bake them, preheat oven to 400 degrees. Place them in a sided glass dish and bake for 15 on each side and or they reach at least 165 degrees internal temperature.

When done, let them rest.  They will be re-heated later on in the oven.

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The poblano sauce starter. 

Ingredients

• 3 poblano peppers, seeded, membranes removed, and cut in half or into quarters. These are going to be boiled so large pieces are ok.
• 2 tbsp chicken bouillon
• 3/4 cup milk
• 1 tsp black pepper.

Boil on high for 30 minutes or until soft. Once soft, place into blender with 3/4 cup milk, 2 tbsp chicken bouillon and a teaspoon of black pepper. Blend until smooth and set aside.

Finishing the sauce(same day or next day)

• 2 tbps butter
• 1/2 medium onion, finely chopped
• 1 clove minced garlic
• 3/4 cup sour cream
• 1/2 block of plain cream cheese.
• 1/2 cup shredded mexican/taco blend cheese

On Medium heat, melt the butter and cook the onion for about 5 min or until soft. Add the garlic and cook for 30 seconds to a minute.  Don't let it or the onions burn.  

Add the green sauce and bring to boil. Reduce heat
Add more chicken bouillon salt and pepper to taste.

Add sour cream, cream cheese and shredded cheese, letting each  mix in and melt before adding the next cheese.

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Roasting poblanos

Ingredients

• 2-3 poblano peppers.
• olive oil.

I roasted them whole under a broiler.

Place an oven rack in the top level or one level down. Which ever feels less dangerous.

Coat the peppers with olive oil. Place them on a parchment or foil lined baking sheet with sides, to catch any juices/oil.  Check on them every 5 min and turn them until all sides are blistered. This took me about 30 min.

After they are roasted, place them into a plastic bag, sealed, for 30 min. The Steam will loosen the skin and make it easier to remove. They will also be cool enough to handle at that point.  I didn't char the peppers. I did get them good and blistered though.

Seed them and remove any membrane that may still be in tact. Cut them into small strips and set aside.

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Assembly

Ingredients

1/4 cup shredded cheese

1/4 cup chicken broth or water, if needed.

You just need a pan to fit everything and allow for the liberal application of cheese on top.

If you the sauce is too thick, heat it up again and add 1/4 cup chicken broth or water.  I don't like using water because it doesn't add flavor.

Combine the sauce and the pasta with a 1/4 cup of shredded cheese and stir until mixed well and cheese is melted or at least mixed in.

Place pasta mixture into rectangular glass dish. I used a 9x13 one. Place the roasted pepper strips on top of the pasta. cover with as much cheese as you like. Place the chicken breasts on top.  Cover them with cheese and bake at 350 for 30 min or 400 for 15 min. You just need to get everything hot again for serving.