A break in Mexico: Chicken with poblanos, mushrooms and cream

Sam has asked for a break from the Mediterranean food, so we are now doing a week of Mexico.  Maybe a little longer, we'll see.  So far, we have made a basic white bean and pork shoulder stew and some Raytown tacos.  (Ground beef seasoned with ancho chili pepper, cumin, coriander, salt, pepper and cayenne.  Canned refried beans.  Lettuce, tomatoes and cheddar)

This recipe is based on a Rick Bayless recipe:

Roast 4 poblano peppers until charred, about 10 minutes under the broiler.  Cover with a towel for 5 minutes.  Peel and seed.  Slice into thin slices.  Heat a tbsp of oil.  Add 1 chopped onion and 4 chopped garlic cloves.  Cook about 5 minutes.  Add tsp each dried oregano and dried thyme.  Stir.  Add the chilis and heat.

Scoop about 1/3 of the peppers out and chop them.  Set aside.  Add 1/2 cup cream to the skillet.  Simmer 5 minutes.  Put in food processor.  Add another 1/2 cup cream to it and process until smooth.  Stir in 1/3 cup chopped cilantro and the poblanos that were set aside.  Season to taste.

Heat oven to 350.

Heat some oil in a cast iron pan.  Brown 2 pounds chicken parts hard.  (You can use whatever meat you want at this point).  Remove from heat.  Add 8 oz sliced mushrooms.  Cook another 5 minutes.  ( I deglazed the pan with a little white wine because the mushrooms were sticking)  Add the chicken back to the pan.  Spoon the sauce over the top.  Bake about 25 minutes or until chicken (or whatever meat you want) is done.

This sauce is really delicious.  You can make it without the meat.  I stirred some leftover sauce into a bowl of rice and beans this morning.  Perfect.