These are my chicken meatballs in a tomato and poblano pepper sauce.
Hope you’re doing great! I think you will love the recipe I have for you guys today; it’s cheap, has lots of protein and is very easy to make as everything in the blog I must say.
Last weekend I found some very nice and fresh poblano peppers in the supermarket so I thought, why don’t I take some and make something unusual (as least to me) to show in the blog? So here’s my take on “Chicken-balls in a Tomato – Poblano pepper sauce”.
Hope you like it!
INGREDIENTS (4 servings)
For the sauce:
1 large poblano pepper.
2 medium tomatoes.
2 cups of water (or you can use chicken broth).
2 cloves of garlic.
¼ Red onions.
½ tsp. coriander.
½ tsp. Himalayan salt.
1 tsp. Pepper.
¼ cup of parmesan cheese.
For the chicken balls:
1 medium carrot.
1 medium Italian zucchini.
1 lb. chicken breast.
1 tsp. pepper.
½ tsp. Cayenne pepper.
1 tbs. Coconut oil.
PREPARATION (40 minutes)
Start with the sauce. In a large pot, pour 2 cups of water (or chicken broth), add the poblano pepper, onion, coriander, garlic and tomatoes, put everything to a boil for 15 minutes or until the poblano is soft and tender. After that, blend all the ingredients together with only a half of the liquid, add salt and pepper. Now just pour the sauce in a large pan with the parmesan cheese. Cook for 10 minutes with the lid on and reserve.
For the chicken balls, in a large bowl grate the carrot and zucchini, add pepper, coconut oil and cayenne; then cut the chicken breast into chunks and blend it all alone (I used my nutribullet and worked just great). Add the chicken to the veggies; make sure to mix it well. Now you just have to make balls the size of half of your iPhone and add them carefully to the sauce which by now should be perfectly cooked. Let the chicken balls cook for about 15 minutes with an occasional stir.
To plate just take three balls and about half a cup of sauce, you can add some little cubes of orange bell pepper and some parsley.
Enjoy and take care!