Chicken À La Trash

Chicken À La Trash

Pollo a la basura
6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: chicken, onion, pepitas, poblanos, potatoes, prunes, pumpkin seeds, sunflower seeds
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Chicken À La Trash recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”


  • 6 skinless and boneless chicken breast halves
  • 1/4 cup vegetable oil
  • 2 cups white onion, roughly chopped
  • 3 garlic cloves, chopped
  • 1 pound poblano chiles, charred, sweated, peeled, seeded, cut into strips, 3 to 4
  • 1 1/2 pounds red potatoes, about 4 cups, peeled, cubed, and cooked in salted water
  • 1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste
  • freshly ground black pepper, to taste
  • 2/3 cup prunes, pitted and chopped
  • 1/3 cup water
  • 1/4 cup raw and hulled pumpkin seeds
  • 1/4 cup raw sunflower seeds

To Prepare

  • Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.
  • Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.
  • Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.
  • Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.
  • Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.

8 comments on “Chicken À La Trash

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  1. This dish is comforting and interesting at the same time. I followed the recipe exactly and enjoyed both the flavors and the textures. Yum!

  2. This recipe has chased away our Boston winter blues. We discovered your show very late, no idea if anyone checks this now, but your recipes are wonderful and thanks for sharing your talent & warmth & family traditions with the world.

  3. Usually I get upset with my husband for watching cooking shows all the time and not getting up to do things around the house. Last night was the first time I could honestly say that I forgave my husband. He suggested a couple nights back that I try this recipe. I broke down and said ok. Oh my goodness! It was a huge hit with my husband and I! I could give you a big hug for sharing this recipe. Thank you! Thank you! Thank you! I am a huge fan of poblano chilies. This is the best new flavorful dish in my household utilizing my love for poblano chilies. I appreciate you and your show.

  4. I love the Poblano peppers at the local Mexican restaurant. They fill them with cheese or you can get them with chicken and cheese or steak and cheese. I will try your recipe. I love your TV shows.