Chile Chicken With Fries

Ingredients

• 1 pound chicken cutlets thin
• 2 teaspoons chili powder 
• 1 pound fries frozen french
• 2 cloves garlic minced
• 0.8 cup heavy cream 
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 0.8 pound poblano peppers halved lengthwise seeded
• 1 large onion white sliced into 1/4-inch-thick rings

Equipment

• bowl
• frying pan
• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat the broiler.
2. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes.
3. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips.
4. Rub both sides of the chicken with the chili powder and salt to taste.
5. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned, about 30 seconds per side.
6. Transfer to a plate.
7. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.
8. Meanwhile, cook the fries as the label directs.
9. Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top.
10. Serve with lime wedges, if desired.
11. Per serving: Calories 761; Fat 48 g (Saturated 17 g); Cholesterol 127 mg; Sodium 474 mg; Carbohydrate 50 g; Fiber 5 g; Protein 32 g
12. Photograph by Antonis Achilleos