From Too Many Chefs -

April 27, 2006
Aioli-inspired Poblano Chicken Sandwich

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.

Posted by Justin in Bogotá at April 27, 2006 8:03 AM

Beautiful picture.

FYI - I think dried poblanos are also called Ancho chilis.

Posted by barrett on April 27, 2006 at 9:51 AM

I have to say that sounds like a delicious chicken salad. I have a lot of anchos around too so I'll definitely be giving this a whiz the next time I have leftover chicken about.

Question: when you use your coffee grinder for spices, how do you clean it afterwards? Or do you have one dedicated to spices and another to coffee? Or just really spicy coffee? I've always wondered when I see people using coffee grinders for spices...

Got over the dilemma myself when I got the hand blender from Braun, because it came with a mini-food processing cup that works really well on spices and can be put in the dishwasher. I've never seen a coffee grinder that can be put in the dishwasher...

Posted by Meg in Paris on April 27, 2006 at 1:52 PM

I just rinse it out in the sink (not the cord of course). I was just having this conversation with Sweth, telling him that I use it for both coffee and spices. It cleans well, but if not, coffee with notes of ancho sounds real good to me. We actually don't use it that much for coffee, since we are more tea people and when we want coffee, well, there's the Juan Valdez just a few blocks away, where they make a much better coffee than I can at home.

Posted by Justin on April 27, 2006 at 2:03 PM

I must say, that looks delicious, and shall be attempted in my household before too long. I'll probably add some cumin as well, and maybe shredded cilantro. mmmmm.

Posted by Seth Anderson on April 27, 2006 at 3:43 PM

If you use a coffee grinder for spices, it's almost impossible to clean it completely – there's always going to be some spice oil and residue. Best to have a grinder dedicated to spices (put a label on it that says SPICES, so nobody gets confused!). Perfect for grinding those toasted whole cumin seeds for Indian dishes.

Posted by lydia on April 28, 2006 at 5:54 AM

I also love chicken and not the meat. Looking very tempting and irresistable. A must try at home and hope it turns out well as it is looking.

Posted by danny on April 29, 2006 at 4:08 AM