Chicken breasts with poblanos, mushrooms and cream (Pollo a la poblana con hongos) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 324) by Rick Bayless

  • buttermilk
  • chicken breasts
  • cilantro
  • heavy cream
  • epazote
  • dried oregano
  • poblano chiles
  • shiitake mushrooms
  • white onions
  • dried thyme
  • EYB Comments

    Can substitute chanterelle mushrooms or any wild mushrooms for shiitake mushrooms; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or whipping cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chanterelle mushrooms or any wild mushrooms for shiitake mushrooms; crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or whipping cream for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • rglo820 on April 24, 2014

    This was absolutely delicious. I used 1/2 t. of dried epazote since I could not find fresh, and because my stove was broken I used chicken escalopes, which I layered in the bottom of a Dutch oven and simmered covered on the stovetop for the same amount of time recommended in the recipe rather than baking them in the oven. The only changes I would make in the future would be to add a serrano or two to the sauce (my peppers were very mild), and use double the mushrooms, and perhaps a meatier variety (I used thinly sliced oyster mushrooms and they didn't stand out much).

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