chicken a la trash

potatopoblanopumpkin seeds

Chicken À La Trash

Chicken À La Trash

Pollo a la basura

Recipe Yield

6 servings

Cooking time

40 minutes

Rate this recipe

4.67 from 6 votes


  • 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.


20comments inChicken À La Trash

  1. 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.

    1. 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 🙂

  2. Elisa Bueno

    May 26

    Que delicia!
    Lo servi para unos invitados y les encanto!

    1. Pati Jinich

      Jun 10

      Que gusto Elisa, gracias por elegir esta receta para tus amigos, un abrazo!

  3. Karina Barszcz

    May 16

    Voy a hacer éste platillo para mi cena! Me gustan todos los ingredientes 👌

    1. Pati Jinich

      May 18

      Espero que te haya gustado Karina, un abrazo!

  4. Suzanne Jameson

    May 16

    Ooohh, this sounds delicious! Another get recipe from Pati!

    1. Pati Jinich

      May 18

      Muchas gracias Suzanne!

  5. Mary

    Apr 13

    I have been looking for different ways to cook chicken. I’m going to try this one.

    1. Pati Jinich

      Apr 19

      I hope you’ll like it Mary 😉

  6. 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.

    1. Pati Jinich

      Aug 14

      Thanks for the kind words and for sharing your way to make this recipe John 🙂

  7. 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!

    1. Pati

      Sep 10

      Thank you, Erin!

  8. 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.

    1. Pati

      Jan 29

      Thank you so much Maddy and Max! I’m so glad you found the show!

  9. 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.

    1. Pati

      Jul 15

      YAY!!! I’m thrilled it was a hit! and I too cannot resist a poblano…

  10. 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.

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