Green Chile Chicken

What you need:

    • 1/2 cup olive oil
    • 3 Tbsp. lime juice
    • 2 chipotle peppers in adobo sauce
    • 2 cloves minced garlic
    • 1 tsp. ground cumin
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 6 boneless skinless chicken breasts
    • 6 poblano chiles (or hatch or Anaheim)
    • 8 oz. sliced Monterey Jack cheese
    • Pico de gallo, for serving

Directions:

    1. **This is best when marinated 4 hours, so plan accordingly!!** Mix olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender until pureed. Place into a gallon size zipper bag and add chicken. Refrigerate to marinate for 4 hours.
    2. Roast poblanos over a grill or under a broiler until the skin is blackened all around. Then place in a large zipper bag and zip to close it. Let them sweat in the bag for 20 minutes.
    3. Remove poblanos from bag and scrape off skin with a knife, then slice in half lengthwise. Scrape out seeds and set aside.
    4. Remove chicken from marinade and cook (on a grill or in a pan) until cooked through. In the last few minutes of cooking, top with 2 chile halves and Monterey Jack cheese.
    5. Serve chicken topped with pico de gallo. We had refried beans and corn for sides, but rice is also an excellent side dish to this meal.

Recipe from The Pioneer Woman Cooks: Dinnertime cookbook