"Poblano peppers strike back" might be a better name for this post seeing as the pesky pests made their reapparance in this dish. The brats taunt me by first demanding I roast them and then appearing to look like disgusting mini-okras when I try to photograph them. Thank God for Dahlia and her plating skills. It seems that there is really nothing that a little cilantro can't save.
Enough whining though. Let's talk about blenders.
A big secret of this cookbook is that the sauces are thrown together in the blender and then reduced on the stove. This isn't nearly as arduous as you might think and I say that as someone who is virulently opposed to dirtying more than one pan to make a meal. The blending and reducing is what gives the sauces rich flavor in a short amount of time and is a great technique to add to your arsenal. This particular dish required a sauce made of cilantro, tomatillos, chicken broth and a tiny bit of cream. It was yummy (duh) and the chicken came out perfect thanks to Rick's dummy-proof method of browning the chicken and then finishing it off in the sauce.