Soft Taco Filling: Creamy Chicken And Greens With Roasted Poblano

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Rick Bayless


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2 fresh poblano chiles

3 tablespoons olive or vegetable oil, plus a little more if needed

3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves


1 medium white onion, sliced 1/4-inch thick

3 garlic cloves, peeled and finely chopped

5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you'll need about 6 ounces spinach, 4 1/2 ounces Swiss chard, 3 ounces wild lamb's quarters (quelites)

1 cup chicken broth

A little fresh thyme, if you have it

1 cup Mexican crema, crème fraiche or heavy (whipping) cream

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