Recipe Action: Chicken Poblano Stew

With the 'rents all chilling in the Midwest (literanlly), we figured this year would be the most relaxing holiday ever.  Unfortunately, the Fiance was in a pretty hardcore accident whilst driving the ambulance and is currently in "week two" of recouping from multiple broken ribs and some internal damages.  So... Our rather unconventional Christmas turned out to be a random exercise in "slack."

No worries, at least I made us some pretty rad foodstuffs.  Now, I usually don't add dairy to my soups, however, I knew this was going to be a spicy celebration of awesome so I figured it wouldn't hurt to use up some of the expensive cream that was going to just die in the fridge eventually anyways.

Nothing says Christmas like a bowl full of peppers!

Chicken Poblano Stewstuffs
Ingredients:

• 1 12 oz can RoTel diced tomatoes with green chilies
• 1 cup heavy whipping cream
• 3 chicken breasts
• 3 medium poblanos
• 2 jalapenos
• 1 lime
• 1 small bundle of cilantro
• 1 bundle green onions
• 1 small yellow spanish onion
• 1 cup frozen corn
• 1 small bulb garlic

Allow can of tomatoes to boil down for 15 minutes or so while you chop up the veg.

Place defrosted chicken on top of the tomatoes. Pour heavy whipping cream over the breasts then press the garlic into the pan.  Throw the jalepeno, poblano, onion, corn mixture on top.  Do not stir, reduce heat and allow to simmer for 25 minutes.

Take out chicken breasts, allow to rest on cutting board for 5-10 minutes while veg has time to "mingle" at a higher temperature with the lime and cilantro.  Chop chicken into small chunks, re-add to the soup mixture.  When the chicken is completely cooked, shovel mass quantities into your pie hole.