They didn't have chicken at the grocery store this week (result of COVID-19 panic shopping, I guess), so I used pork shoulder instead. I braised the pork shoulder in the cooking liquid for 3 hours, then added the cream and poblano peppers during the final 20-30 min of the cook (so that the peppers wouldn't be boiled into oblivion). I can't really speak to the chicken version of this recipe, but it worked really, really well with the pork shoulder; some of the best pork I've ever had! Flavors are spectacular, and it went really well with the Spanish rice I made. I imagine it would be great on pasta or mashed potatoes, too.
Today was the perfect day for this " feel good" dish!
We are Hispanic and enjoy many dishes similar to this but this one has nearly tied with our family's ultimate favorite, Carne Guisada!
This has a wonderful, deep, not too rich flavor that was transformed into something amazingly rich but bright when we added the sour cream to our servings!
(we usually have sour cream so we went with that)
This is SO full of flavor!
The poblano peppers really do add something special... well worth buying an ingredient you may not usually think of.
Followed recipe as written but eyeballed measurements since it was familiar territory, so to speak.
SO DELICIOUS served with my homemade Mexican Rice and Fresh Flour Tortillas... Heavenly!
Will DEFINITELY be making this again for my family and it is "special" enough for serving guests as well. We LOVED it!!!
Thank You So Much, Chef John, your recipes have NEVER let me or my family down!!
I loved this dish and so did my family! I will add it to my repertoire of recipes. The broth is delicious. The poblano peppers give it such a great flavor.
I cut the amount of salt in half and used sour cream instead of creme fraiche. This recipe is very good!
Really good. Very rich probably could use less creama
I will be definitely making this again. it was my first time quartering a whole chicken. A little bit time consuming due to lack of experience but flavors are so worth it. Thank you chef John!
This dish was more work than I usually like to put into a meal, so I asked my husband and daughter to be honest with me and tell me if it's good enough to make again. They answered with a resounding yes! It was absolutely delicious.
Absolutely amazing! My poblanos were HUGE so I only used 2, and used sour cream and crema mixed since that’s what I could find but this recipe was WONDERFUL! Add about 30 mins to “prep” time since there is a lot of chopping etc, but it is definitely worth the wait.
Absolutely fantastic! I didn't change anything but to cut the recipe in half using four thighs. I even made the crema, which we have enjoyed on other things. Will make this again because it was so yummy and easy to throw together!