3 boneless, skinless chicken thighs
4 green chiles, roasted, seeded and skinned
3 tablespoons balsamic vinegar
1 tablespoon sherry
4 medium potatoes, pan fried
1 can black beans (15 oz.), heated
1. Trim chicken of excess fat, and cut into 1 inch cubes.
2. Chop chiles into 1 inch squares.
3. Over medium high heat, quickly simmer chicken in vinegar and sherry
until almost done. Increase heat to high, add chiles and cook until liquid is reduced to
4. Prepare plates with beans on one half, fried potatoes on the other
half, and the chicken mixture down the middle, overlapping the beans and the potatoes.
Green chiles can run the gamut from
mild to hot. I like mine about medium, choose yours according to your tastes. If you don't
have a chile roaster (which you probably don't), put them on a cookie sheet in a very hot
oven (450 degrees) until they blister and start to turn black, turning them once or twice
in the process. It should take six minutes or so. Let them cool, then skin and seed them.
If you chose hot chiles, wear rubber gloves if you plan to be cleaning more than a few,
and be sure to wash your hands well before touching your eyes or other sensitive parts of
Or you can buy a four ounce can of
green chiles at the store - it won't be nearly as tasty, but it will be good.
There's a produce stand near my
house that specializes in chiles, and I told Carmen, the lady who runs it, to call me when
it's the season to be roasting the greens. She called last Saturday, so I went and got a
twenty pound sack roasted fresh. I froze a lot of them, but still we've been eating chiles
two or three times a day since then: green eggs and ham, smoked chicken and green chile
enchiladas, green chile quesadillas, and this wonderful invention with the balsamic
vinegar. Made it twice so far, and the first time we had it, I ate so much I could hardly
walk, it's that good. This time I didn't eat so much because I knew I wanted to be able to
write it down.
For another great recipe with green chiles, check out:
Fiesta Corn Cakes