This matzo ball soup recipe calls for the flavor of chicken, but not the meat, so here's a great thing to whip up to use that tender cooked chicken.
I ended making this up mostly because when I bought chilis for these delicious enchiladas I was told the minimum was a quarter of a kilo. Turns out that's a lot of dried peppers when you only need 3 or 4 for the enchiladas. These dried poblanos in the coffee grinder is my new favorite thing.
Aioli-inspired Poblano Chicken Sandwich
1 dried poblano chili
2 garlic cloves, crushed
1/2 t salt
1 egg yolk
1/4 c olive oil
2 chicken breasts, boiled and shredded
Take the seeds out of the chili and discard of the stem. Cut the chili into small pieces and put in a coffee grinder. Pulse until a powder has been made.
Combine garlic, salt, egg yolk and chili powder in a medium bowl. Drizzle oil while whisking. Add the chicken and mix well with spoon. Add more salt if desired.
Put it on a roll with condiments of your choice. I went with a few slices of tomato, radish and spinach as you can see from the photo.