Careme

Ingredients

• T-bone steak

  1 steak, about 1 lb
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Fresh Poblano Peppers

  2 medium $3.49
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off $0.75
• Fresh Roma Tomato

  1 large, chopped $1.49
• Jumbo Yellow Onions

  1 small, thinly sliced, divided $0.99
• Garlic

  3 cloves, minced $0.69
• Simple Truth Organic Low Sodium Free Range Chicken Broth

  1/2 cup $2.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes

  1, cut into wedges $1.29
• Corn tortillas or cooked rice

  for serving
• Ancho chile powder

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Unsweetened cocoa powder or finely chopped dark chocolate

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Neutral oil

  2 tablespoons, divided
• Kosher salt and black pepper

  as needed

Instructions

1. Pat the T-bone and chicken thighs very dry; season both all over with salt, pepper, 1 teaspoon ancho chile powder, and 1/2 teaspoon cumin, keeping the raw chicken separate from the steak. Slice the poblanos and onion, cut corn from the cobs, chop the tomato, mince the garlic, and gather the sauce ingredients.
2. Heat a large cast-iron skillet over medium-high heat. Add the poblanos dry and cook 5 to 7 minutes, turning occasionally, until blistered in spots; transfer to a bowl and cover for 5 minutes, then slice into strips if not already sliced.
3. Add 1 tablespoon oil to the skillet, then sear the T-bone 3 to 5 minutes per side for medium-rare, depending on thickness, until the center reaches about 130°F. Transfer to a cutting board and rest while you cook the chicken.
4. Add the chicken thighs to the same skillet and cook 5 to 6 minutes per side, lowering heat to medium if the spices darken too quickly, until browned and the thickest part reaches 165°F. Transfer to a clean plate.
5. Add the remaining 1 tablespoon oil, half the onion, and the corn to the skillet; cook 4 minutes until the corn is lightly browned. Stir in the poblano strips and a pinch of salt, cook 1 minute more, then transfer to a serving platter.
6. In the same skillet, add the remaining onion, tomato, and garlic; cook 3 minutes until softened. Stir in the remaining ancho chile powder, remaining cumin, oregano, cinnamon, cocoa, vinegar, and chicken broth, scraping up browned bits, then simmer 4 to 5 minutes until glossy and lightly thickened.
7. Return the chicken thighs to the sauce and turn to coat for 1 to 2 minutes. Slice the rested T-bone off the bone, then slice across the grain.
8. Arrange the sauced chicken, sliced T-bone, and poblano-corn rajas on a warm platter; spoon extra sauce over the chicken, scatter with cilantro, and serve with lime wedges plus warm corn tortillas or rice.