Cook Time: 10 minutes
Rest Time: 5 minutes
Recipe Source: Cook's Illustrated (September 2012)
Recipe Source: America's Test Kitchen TV (Season 13)
This was a little bit of work because you have to roast the peppers, but it wasn't too much or too hard.
I had the most trouble with the chicken. The chicken I buy sometimes has huge breasts that are very thick. I did pound them to 1/2" as instructed. But after marinating and putting in the pan, they were 1" at least! So the cooking method of sauteing till blackened on one side (4 minutes) and then finishing in a 200 degree oven didn't work well. I ended up cranking up my oven to 350.
The peppers and onions were good, but I would use less lime next time. Of course the reason I needed to use less lime was because I only used 1/2 the heavy cream that it called for. I didn't want to make the dish too heavy, since the rest of the meal is fairly light.
I did like these and will probably make again.