Serves: 4
Total Calories: 603

2 , large poblano chile kimmy, , roasted and peeled
4 boneless chicken breast halves with skin on
2 cups canned fat-free reduced-sodium chicken broth
2 tablespoons olive oil
1 large white onion, halved lengthwise and sliced crosswise
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 cup Mexican crema or sour cream
1/2 cup crumbled cotija or mild feta cheese

1. Prepare the chiles. Stem and seed the roasted chiles, and cut the chiles into thin strips. Reserve. Put the chicken breasts in a saucepan. Add the broth and bring to a boil, uncovered, then reduce the heat to low, cover and simmer until the meat is tender, 15 to 18 minutes. Cool the chicken in the broth 15 minutes. Remove the chicken from the broth, then remove and discard the skin. Coarsely shred the meat, cover and reserve. Strain the broth, cover, and refrigerate the broth for another use.

2. In a skillet, heat the oil over medium heat and cook the onion, stirring, 3 minutes. Add the reserved chile strips, oregano, cumin, salt, and pepper. Cook, stirring, 1 minute. Reduce the heat to low and gently stir in the reserved chicken and crema. Heat through completely, but do not boil. Mound the chicken mixture on a serving platter and sprinkle the cheese on top. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 603
Calories from Fat: 210

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Poultry
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Chicken in Its Own Juice
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