Chicken Chili Fries

Ingredients:

• 450 g thin chicken fillets
• 350 g poblano peppers, halved and seeded
• 2 tsp chili powder
• 3 tbsp. l. olive oil
• 1 large white onion, sliced ​​into 0.5cm thick rings.
• 2 cloves garlic, crushed
• 450 g frozen French fries
• 3/4 cup heavy cream
• Lime wedges, for serving (optional)

Preparation:

1. Preheat the oven to broil. Place the poblano peppers, skin side up, on a foil-lined baking sheet and broil until charred, about 5 minutes. Transfer to a bowl, cover, and broil for 5 minutes. Peel the peppers and cut into 1/2-inch-wide strips.
2. Rub both sides of the chicken chili powder and salt to taste. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Working in batches, brown the chicken for about 30 seconds on each side. Transfer to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the onion until browned and softened, about 5 minutes. Reduce the heat to medium and add the peppers and garlic. Cover and cook for 5 minutes.
3. Meanwhile, cook the French fries according to package directions.
4. Cut the chicken into 1-cm-wide strips and add to the pan along with the cream. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened, about 5 minutes. Divide the fries among plates and top with the chicken and sauce. Serve with lime wedges, if desired.