I made his recipe for this about a year or two ago, and have simplified it a touch. It's not only delicious, but I've served it to 7 teenagers and 4 grade school kids in the past week - and it contains KALE - and they go back for seconds, thirds and fourths. Then the teenagers eat even more. Here's my version.
Creamy Chicken and Kale Soft Tacos
2 poblano peppers.
8 boneless chicken thighs
1 onion, chopped.
1/3 to 1/2 large head of kale, about 5-6 cups before cooking
1/2 cup cream
Queso fresco for topping
- Roast poblanos over a grill or gas flame until charred on all skin parts. Place in a bowl and cover with foil.
- After resting 10-20 minutes (while cooking chicken), peel off skins and remove seeds and cores. The easiest way to do this is under gently running cool water. Chop poblanos into 1/2 inch peives.
- Cook chicken thighs in a large skillet in with a tablespoon of olive oil. Brown on one side, then turn over and brown. The chicken does not need to be cooked all the way through, yet. Remove from the pan. Pour off excess oil/fat, leaving 1-2 tablespoons in the pan.
- While chicken is cooking, rinse kale carefully, tear the leaf portion off the stems, then chop into 1/2" pieces. Don't worry about drying the leaves.
- Add onion to skillet and cook about 8 minutes over medium heat.
- While onion is cooking, chop chicken into 3/4" or so pieces.
- When onions are begining to turn gold, add poblanos, kale and chicken and stir frequently until kale is wilted and small.
- Season with salt and fresh ground pepper.
- Add cream and turn heat to high. Bring to boil, then reduce heat and simmer until cream thickens.
- Check seasoning. Spoon mixture into lightly grilled soft tortillas. Top with crumbled queso fresco.