Chicken À La Trash

Method8 steps · about 40 min

1. 1

   Step 1: Before heating the pan, have the poblano strips already charred, peeled and prepared, and the potato cubes already cooked in salted water and drained. Have the onion, garlic and prunes chopped as listed. Season all six raw chicken breast halves with the first 1 tsp salt and black pepper to taste.

   Uses 6 boneless skinless chicken breast halves · First 1 tsp salt for the chicken · freshly ground black pepper (to taste)

2. 2

   Step 2: Heat all ¼ cup oil over medium-high heat in a large nonstick 12-inch skillet or casserole. When hot but not smoking, add the chicken and brown its first side for about 2 minutes.

   Brown the first chicken face · 2 minUses All six seasoned chicken breast halves · ¼ cup vegetable oil

3. 3

   Step 3: Turn the chicken and add all the chopped onion. Cook for 6–8 minutes, checking from 6 minutes, until the onions soften completely and begin to brown; stir the onions often.

   Check the softened onions · 6 minUses All the chicken and retained pan oil · 2 cups roughly chopped white onion

4. 4

   Step 4: Add all the chopped garlic and cook, stirring, for another 1 minute.

   Cook the chopped garlic · 1 minUses All the current pan contents · 3 garlic cloves, chopped

5. 5

   Step 5: Stir in all the prepared poblano strips and cook for 2–3 minutes, checking from 2 minutes.

   Heat the prepared poblano strips · 2 minUses All the pan contents · 1 lb poblano chiles (about 3–4), already charred, sweated, peeled, seeded and cut into strips

6. 6

   Step 6: Stir in all the prepared potato cubes and chopped prunes. Pour in the separate ⅓ cup water, add the remaining ½ tsp salt and cover. Cook for 12–15 minutes, checking from 12 minutes and stirring once or twice, until every chicken centre reaches at least 74°C / 165°F and the mixture is hot through. Continue cooking if needed.

   Check the covered chicken finish · 12 minUses All the pan contents · 1½ lb red potatoes (about 4 cups), already peeled, cubed and cooked in salted water · ⅔ cup pitted prunes, chopped · ⅓ cup water for the covered chicken finish · Remaining ½ tsp salt for the covered finish

7. 7

   Step 7: While the covered chicken cooks, heat a separate small dry pan over medium-low heat. Add all the pumpkin and sunflower seeds (¼ cup) and toast for 3–4 minutes, stirring often and checking from 3 minutes, until they pop and lightly brown without burning. Remove from the heat and transfer to a small bowl.

   Uses ¼ cup raw hulled pumpkin seeds · ¼ cup raw sunflower seeds

8. 8

   Step 8: Once all the chicken is fully cooked, gently fold in the toasted pumpkin and sunflower seeds. Taste and serve the six chicken portions with their potatoes, prunes, poblano strips and pan juices.

   Uses All the cooked pan contents · All the toasted seeds