week 29, Recipes 3 & 4: Simple Split Chicken Breast & Fresh Corn Chowder with Roasted Peppers

Simple Split Chicken Breast

2-3 lbs Split chicken breast
1 tsp Olive oil
1 tsp Kosher salt
1 tsp Garlic or onion powder
1/2 tsp Cayenne pepper (or paprika, if you prefer)

 

Preheat the oven to 350 degrees
Wash the chicken breast and pat dry with a paper towel

Use your hands (or a brush) to coat the skin lightly with olive oil

Season (on both sides) with the kosher salt, garlic powder, and cayenne pepper

Roast on a rack or tin broiler pan for 1 hour
Let sit 10 minutes and serve!

Results: Very tasty!  I served mine with black beans seasoned with salt, pepper, cumin, garlic powder & garnished with a little cilantro.

Fresh Corn Chowder with Roasted Peppers (Crema de Elote)

• 2 large fresh poblano chiles
• 1 tablespoon vegetable or olive oil
• 1 small white onion, sliced 1/4-inch thick
• 2 cloves garlic, peeled
• 2 1/2 to 3 cups corn kernels, cut from about 5 cobs or frozen
• 1 tablespoon corn starch
• 2 cups milk
• 1 cup whipping cream
• Salt to taste
• feta for garnish
• Cilantro for garnish

I don't feel like typing this recipe out but there are many many slightly varied versions of the Rick Bayless recipe I used from his book Authentic Mexican.  This one is similar.

Results: VERY AWESOME!!!