Chicken À La Trash
Pollo a la Basura
Recipe Yield
6 servings
Cooking time
40 minutes
Rate this recipe
Ingredients
- 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.
Comments
26comments inChicken À La Trash
Sandy
Jun 14
We really enjoyed this!! Thanks, Pati! I wanted to use potatoes in a chicken dish and the poblanos are such a great ingredient. And prunes! Love it.
Pati Jinich
Jul 04
So happy to hear Sandy!
Byington Kristi Bigelow
Jun 08
I can not wait to try this!! It looks and sounds so great!! When I do I’ll let you know how it goes!! Can’t wait! You know what I’m gonna do it tonight!!!
Pati Jinich
Jun 10
Yay, yes please, let me know how you like it!
Renee
Sep 27
Can I use bone in chicken with increased cooking time?
Pati Jinich
Oct 05
I don’t see why not Renee, go for it!
Keith
Nov 30
So interesting g the name and yet no commentary on the origin of it. You had me at poblanos y pepitas. Going to have to give this a try.
Pati Jinich
Jan 02
Haha, just the name I gave it because I use a lot of what I have regularly in my fridge and pantry 🙂
Elisa Bueno
May 26
Que delicia!
Lo servi para unos invitados y les encanto!
Pati Jinich
Jun 10
Que gusto Elisa, gracias por elegir esta receta para tus amigos, un abrazo!
Karina Barszcz
May 16
Pati,
Voy a hacer éste platillo para mi cena! Me gustan todos los ingredientes 👌
Pati Jinich
May 18
Espero que te haya gustado Karina, un abrazo!
Suzanne Jameson
May 16
Ooohh, this sounds delicious! Another get recipe from Pati!
Pati Jinich
May 18
Muchas gracias Suzanne!
Mary
Apr 13
I have been looking for different ways to cook chicken. I’m going to try this one.
Pati Jinich
Apr 19
I hope you’ll like it Mary 😉
John P
Aug 10
I like to flatten the chicken and cook it separately.
I like to cook down the onions/garlic and then add the chicken back in.
I also use chicken broth.
I notice this recipe is a bit different than the book – more streamlined instructions which is helpful.
I still boil the potatoes for 5 minutes separately like the book said. (I use normal potatoes)
We love you Pati and your passion for great cooking.
Pati Jinich
Aug 14
Thanks for the kind words and for sharing your way to make this recipe John 🙂
Erin Stark
Sep 03
This dish is comforting and interesting at the same time. I followed the recipe exactly and enjoyed both the flavors and the textures. Yum!
Pati
Sep 10
Thank you, Erin!
Maddy&Max
Jan 28
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.
Pati
Jan 29
Thank you so much Maddy and Max! I’m so glad you found the show!
jlwp
Jul 15
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.
Pati
Jul 15
YAY!!! I’m thrilled it was a hit! and I too cannot resist a poblano…
Sam
Jun 23
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.
Pati
Jun 30
http://abc.go.com/shows/the-chew/recipes/chiles-rellenos-pati-jinich 😉