I scored some delicious treats from the farmers market that inspired this dish. A vegetable stand was smoking poblanos on-site and it smelled amazing! The tomatoes were perfectly ripe and beautiful. Corn is finished for the season so I picked up some frozen at the natural grocery store. This recipe is easily adjustable; omit the chicken for vegetarian, use sweet potatoes for gluten free, or serve the sauce over rice. This recipe makes a lot so portion it for meal prep.

2 chicken breast, diced

1 half white onion, diced

3 cloves garlic, minced

1 cup corn kernels

1 can black beans, rinsed

1 tomato diced

5 poblano peppers, smoked and peeled

2 cups heavy cream

1 cup of water

2 t granulated garlic

2 t granulated onion

Salt to taste

1 lb pasta, cooked

Purée poblanos, heavy cream and water in a blender. It may be thick, that’s ok.

Heat a 4 qt pot and add about 2 T olive oil. Add chicken and sauté until white on the outside. Sprinkle chicken with some salt while sauteeing.

Add onion, garlic and corn. Sauté until golden.

Add the sauce and seasonings, stir to combine. Allow the sauce to simmer while stirring often.

Once the sauce is heated and the chicken is cooked, add the tomatoes and pasta.

Serve and enjoy.

 

Smoking Peppers

Place peppers on an open flame. It could be a grill or gas burner.

Once the skin starts to turn black, turn the pepper with a pair of tongs. Repeat until the majority of the skin is blackened.

Place blackened peppers into a bowl with an air-tight lid. Allow to steam for about an hour.

Remove lid and peel the skin from the peppers. I like to wear a pair of disposable gloves for this. Simply put the pepper in your hands and wipe off the blackened skin.

Then chop the pepper as directed by your recipe.

Refrigerate what you did not use, or freeze for another time.