Chile Chicken With Fries


3/4 pound poblano peppers, halved lengthwise and seeded
1 pound thin chicken cutlets
2 teaspoons chili powder
Kosher salt
3 tablespoons extra-virgin olive oil
1 large white onion, sliced into 1/4-inch-thick rings
2 cloves garlic, minced
1 1-pound bag frozen french fries
3/4 cup heavy cream
Lime wedges, for serving (optional)


Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips.

Rub both sides of the chicken with the chili powder and salt to taste. 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. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onionuntil softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.

Meanwhile, cook the fries as the label directs.
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. Serve with lime wedges, if desired.

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