Popover is a term that comes from American cuisine and describes a type of light muffin, similar to a popover, which puffs up in the oven thanks to the steam generated by the liquid batter. This recipe has its origins in England, where Yorkshire puddings are prepared, and was adopted and transformed in the United States to create a softer and fluffier version. In Latin America, although there is no specific name for the popover, in countries like Mexico or Argentina it could be compared to some types of savory fritters or baked rolls used to accompany creamy dishes or stews, though adapted to local ingredients.
In other regions of Latin America, similar preparations are known as "puffs" or "soufflé rolls," but the concept of the popover is primarily North American, gaining popularity for its light texture and ability to be paired with various fillings, such as the creamy chicken one we will detail next.
How to Make Creamy Chicken Popovers
To begin, combine water, chicken, carrot, and sliced onion in a large saucepan.
Bring to a boil.
Cover, reduce the heat, and simmer for 30 minutes.
Remove the chicken from the broth.
Let it cool and cut the meat into 1-inch pieces, then set aside.
Strain the broth, reserving 3/4 cup.
Melt the olive oil and butter together in a large non-stick skillet, then add the chopped onion and sauté until tender.
Gradually add 1/4 cup of flour and tarragon, stirring constantly, and cook until it starts to brown.
Gradually incorporate 3/4 cup of milk, yogurt, wine, and the reserved chicken broth, stirring.
Cook, stirring constantly, until the mixture thickens and bubbles.
Add the peas, roasted red peppers, and the reserved chicken.
Set aside and keep warm.
Preheat the oven to 400 degrees Fahrenheit.
Combine the remaining cup of flour and the salt, stirring well.
Add the eggs and the remaining cup of milk.
Beat with a wire whisk until well blended.
Distribute the batter evenly into six greased or oiled 6-ounce pudding molds.
Place them 4 inches apart on a baking sheet and bake at 400 degrees Fahrenheit for 45-50 minutes or until golden brown.
Open each popover, place 1/2 cup of the chicken mixture on top of each one, and serve immediately.
