Recipe(tried): Chicken Pablano (Pollo a la Poblano), and Mexican Salad with Lime, Orange and Cumin Vinaigrette

Last Sat., I posted this recipe on the "Daily Recipe Swap", and decided to give it a try. DH and I liked it very much and I will definitely make it again. As suggested, I served it with white rice, but with chopped, fresh cilantro mixed in at serving time. Since we had a bit of a break from the rain, which we have had way too much of this summer, DH grilled the chicken rather than me cooking it as described in the recipe. He also grilled some zuchinni to have as a side dish. I also served a Mexican Salad that we both enjoyed. If I had remembered to get it, I would have served either Mango Sorbet or Orange Sherbet for dessert.

CHICKEN POBLANO (POLLO A LA POBLANA)

FOR THE POBLANO SAUCE:
4 poblano chiles
1 tablespoon vegetable oil
1 white onion, sliced thin
3 cloves garlic
1/2 teaspoon oregano
3/4 teaspoon thyme
1 cup cream
1/3 cup cilantro, chopped
salt (to taste)
FOR THE CHICKEN:
1 tablespoon olive oil
6 boneless chicken breasts

TO PREPARE THE POBLANO SAUCE:
Roast and clean the poblano chiles. Roughly chop and place in a blender.

Heat the oil in a frying pan. When hot, add the onion, garlic, oregano, and thyme and saute for 5 minutes.

Add the cream, cilantro, and salt. Cook for another 5 minutes.

Pour the mixture into the blender with the poblano chiles and puree until smooth. Set aside.

TO PREPARE THE CHICKEN:
Heat the olive oil in a large frying pan. Add the chicken breasts and cook until both sides are lightly browned.

Pour the poblano sauce on top on the chicken breasts when serving.

PLAN AHEAD:
1-3 days in advance: Make the poblano sauce.

"Chicken Poblano originally comes from Puebla, known to many as the heart of mexican cuisine. It's simple and fast to prepare and will enable you to plan an elegant and authentic meal. Serve it along side white rice."

Servings: 6
Source: Recipes and Secrets From El Buen Caf by Kris Rudolph, featuring Mexican and American dishes served at her restaurant in San Miguel de Allende

MEXICAN SALAD WITH LIME,
ORANGE AND CUMIN VINAIGRETTE
Serves 4

4 plum tomatoes, thinly sliced crosswise
1 large avocado, thinly sliced
1 red bell pepper, thinly sliced
1 red onion, halved, and thinly sliced
1 long red chile, deseeded, and thinly sliced
Boston (Butter) lettuce leaves
2 tablespoons, chopped, fresh cilantro, for garnish
Lime, Orange and Cumin Vinaigrette (recipe below)

To assemble the salad, place lettuce leaves on salad plates. Arrange remaining ingredients, in order, on top of lettuce. Garnish with chopped cilantro. Dress salads with the Mexican style vinaigrette or serve it at the table so each person can dress their salad as desired.

LIME, ORANGE, AND CUMIN VINAIGRETTE

1 tsp. sugar
1 to 1 1/2 tablespoons freshly squeezed lime juice
1 to 1 1/2 tablespoons freshly squeezed orange juice
1/4 cup olive oil
1/2 tsp. cumin
Tabasco sauce, to taste
Salt and black pepper, to taste (I used 1/8 tsp. of each)

In a small bowl, whisk together the sugar, juices, cumin, salt, and pepper. Slowly whisk in the olive oil. Add Tabasco sauce to taste.