Chicken and Roasted Poblano Peppers and Onions

I love roasting tray fulls of Poblano Peppers and using them throughout the week in various dishes.  I love the heat and smokey flavor they add to dishes.

I also cook a whole chicken each week to eat and more importantly to make several quarts of homemade chicken stock.  Chicken stock is full of healthy minerals and does wonders for the digestive tract.  There is a lot of truth to the old wives tale of chicken soup to get you through a cold.  

So what I did this week was to combine my two favorite items - chicken and poblano!

First thing I did was to roast the poblano peppers.

Ingredients:

1)  5-6 Poblano Peppers
2)  Olive Oil
3)  Smoked Serrano sea salt

Directions:

Wash and place whole Poblano Peppers on a baking tray.  Drizzle with olive oil and heat in 425 degree oven until tender and slightly charred.  Turn midway and finish with Smoked Serrano sea salt.  Once finished, chop in pieces and store in an air tight container in the refrigerator for several days (if they last that long).

The chicken I cook each week is a whole organic roaster chicken.  Take this lovely bird and place into a large stock pot and cover with fresh filtered water.  I usually add about 6 inches over the whole chicken.  

Bring to a boil and remove any foam that arises.  Once boiling reduce heat to low and cook for 2 hours. Pull out the chicken and debone.  Reserve all chicken meat and add bones back to the stock pot, minus the skin.  

Simmer the bones in this stock for about 24 hours on low.  Once simmered, use a strainer to obtain the chicken stock from the bones.  I use a large metal mesh strainer over a two quart pouring vessel and then add this to quart jars.  

These keep about a week in the refrigerator and can be frozen for longer periods.  I use them in soups, rice, vegetables and drink a cup of hot broth each day.  

Ok, back to my chicken and poblano dish!

The chicken cooked this way is extremely tender and juicy.  I use this reserved chicken and add sauteed onions and roasted poblano peppers with a quick stir fry on the stove top for a fantastic combination!

Add your favorite Old City Salt to elevate this dish.  We used Ghost Pepper sea salt in this dish.  Also to make a complete meal add rice, pasta or toasted bruschetta!