Hanging with Rick Bayliss from Frontera Grill

Rick-Bayless-002We have a dream.  It’s not an impossible dream, its just…unlikely.  Rick Bayliss of Frontera Grill invites us to his place for margaritas and some killer Mexican food. I am charming and find that my Spanish is perfect (he is so impressed!). Marcus knocks out a margarita SO good that Rick invites him to be head mixologist at Frontera. I, of course will partner with him on a joint cookbook. And then the sun sets…

*sigh* Ok its a dream but then so is the man’s food.  Try out this great creamy twist on a chicken tact. Great way to sneak in some greens too!  Enjoy and if you see Rick, please tell him we say hello.

Check out this recipe and more in Rick’s cookbooks:

Mexico: One Plate at a Time

Fiesta at Ricks

Frontera’s Margarita, Guacamole and Snacks

Soft Taco Filling: Creamy Chicken and Greens with Roasted Poblano from Rick Bayliss

Pollo a la Crema con Quelites, Chile Poblano Asado

Makes 4 cups, serving 8 to 10 as a soft taco filling or tapa

Recipe from Season 7 Mexico – One Plate at a Time


2 fresh poblano chiles 3 tablespoons olive or vegetable oil, plus a little more if needed
3 medium (about 1 1/4 pounds) boneless, skinless chicken breast halves
Salt 1 medium white onion, sliced
1/4-inch thick 3 garlic cloves, peeled and finely chopped
5 cups (lightly packed) coarsely chopped, stemmed greens (about 1-inch pieces is good)—you’ll need about 6 ounces spinach
4 1/2 ounces Swiss chard
3 ounces wild lamb’s quarters (quelites)
1 cup chicken broth
A little fresh thyme, if you have it
1 cup Mexican crema, crème fraiche or heavy (whipping) cream


1.  Roast the chiles.  Roast the poblanos directly over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for a flame, about 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable.  Rub off the blackened skin, then pull out the stem and seed pod.  Briefly rinse to remove any stray seeds or bits of skin.  Slice 1/4- inch thick.

2.  Brown the chicken.  In a large skillet, heat the oil over medium-high.  Generously sprinkle the chicken breasts with salt on both sides and lay them into the pan in a single layer.  When browned underneath, about 4 minutes, flip them over and reduce the heat to medium. Cook on the other side until browned and medium-rare (a little slit in the thickest part will reveal a rosy interior), 5 or 6 minutes more.  Transfer to a plate.

3.  Finish the dish.  To the skillet (still over medium heat), add the onion.  If there isn’t enough oil to lightly coat the onion, add a little more.  Cook, stirring regularly, until richly browned and sweet, 8 or 9 minutes.

Meanwhile, cut the chicken into 1/2-inch cubes.  Add the garlic to the skillet and cook 1 minute, then add the greens, broth and thyme (if you have it).  Raise the temperature to medium high.  Cook until the liquid is nearly gone and the greens are almost tender, about 5 minutes.  Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze) and the greens are fully tender, about 5 minutes more.

Taste and season the mixture in the skillet with salt, usually 1/4 teaspoon. Stir in the chicken, let heat through for a minute to two, scoop into a serving bowl, and enjoy without hesitation.