Crying Onions

CPO, or Chicken, Peppers, and Onions became a standby for me while at college because it has essentially 3 ingredients, is really easy, and super versatile. Nearly every cuisine around the world incorporates these 3 ingredients into its repertoire, so all you need to do to mix it up is change around the sauce.

Today’s version took on a latin flare with a chipotle-lime sour cream, which is adapted from a recipe by Andy Husbands, one of this year’s Hell’s Kitchen contestants. Served atop a warm tortilla, it was a blend of warm and cool, tangy and creamy, chewy and crunchy that had my mouth dancing and me excited for every new bite.

Adapted from The Fearless Chef

What you need:

• 1 bell pepper, cut into small, bite size pieces
• 1 onion, diced
• 1 lb boneless chicken (breast or thigh, depending on your preferences), cut into small bite sized pieces
• salt and pepper
• 1/2 tsp oil

Chicken

• 1/2 c sour cream
• 2 chipotle peppers (canned, with extra liquid squeezed out), diced
• juice of 3/4 lime
• dash ground cumin
• tortilla

What to do:

1. Heat a heavy skillet until it’s screaming hot.
2. Add the peppers, and let them sit (DON’T stir) until they start to blacken. Then give them a quick stir, let them sit until they blacken a bit more, then put them in a bowl.
3. Repeat this same process with the onions.
4. Sprinkle the chicken with salt and pepper and drizzle with the oil. Add the chicken to the pan, and let it sit until it starts to blacken, then stir it and let it start to blacken again. Keep doing this until the chicken is cooked (which shouldn’t take that long with a hot pan and small pieces of chicken), then put it in the bowl with the vegetables.
5. Mix all the remaining ingredients together to make the chipotle-lime sour cream.
6. Put the chicken, peppers, and onions onto a warm tortilla, top with sour cream.

Tags: chicken

Posted July 21st, 2009 at 7:31 pm. Categories: main courses. Leave a comment or trackback from your own site.