All you need is love,” wrote the great John Lennon and Paul McCartney in the renowned Beatles’ song carrying a simple message: While good fortune and prosperity may come and go, one basic necessity, love, can make the poorest person feel like the richest. And while each day you should let loved ones know just how important they are, there’s one day every year when we celebrate it together: Valentine’s Day. Knowing that our kitchen aficionados out there would do one better than a box of chocolates, we asked for your best Treats for your Sweet, and—oh, baby—did we get what we asked for!
We were showered with delectable delights for this month’s contest, sponsored by the Texas Peanut Producers Board, so much so that we decided to provide you with a sumptuous and savory first course. This recipe for Poblano Chicken with Peanuts was developed by Texas Chef Harry Salazar exclusively for the peanut board and is an easy way to provide your love with a subtly spicy start to your special dinner for two.
Poblano Chicken with Peanuts
2 ounces peanut oil
1 6– to 8–ounce boneless chicken breast, cut into strips
2 roasted poblano peppers, skins and seeds removed
½ cup cilantro
Salted peanuts, to taste
- In a saucepan over medium heat, heat the oil for 30 seconds; add chicken. Cook for about 1 minute on each side.
- In a blender, add peppers, cilantro and 1 cup of water. Puree for 1 minute.
- Add pepper puree to the chicken and cook for about 3 more minutes. Add the peanuts, stir well, and serve.
Servings: 2. Serving size: half of dish. Per serving: 484 calories, 45 g protein, 27.6 g fat, 12.5 g carbohydrates, 3.8 g dietary fiber, 392 mg sodium, 3.9 g sugars, 96 mg cholesterol
