If you’re tired of the same old chicken dinners, let me introduce you to a game-changer: Creamy Poblano Chicken with Cilantro Rice Pilaf. We start by searing chicken breasts in a bit of butter, then simmering them in an amazingly delicious poblano cream sauce with caramelized onions and sliced poblano peppers.
This dish is perfect on its own, but to make sure you don’t miss a drop of that incredible sauce, we serve it over an easy cilantro rice pilaf that’s sure to become a new favorite side dish.
Creamy Poblano Chicken might look simple, but it’s a flavor explosion. The chicken breasts are perfectly seared and crispy, then bathed in a herby, spicy, citrusy poblano cream sauce that’s seriously delicious.
To store leftovers, place the chicken and rice in an airtight container and refrigerate for up to 4 days. If you want to freeze it, use a freezer-safe container or bag and store it for up to 2 months.
When you’re ready to eat, reheat the dish on the stove over medium heat, adding a splash of chicken broth or water to help bring back the creamy consistency.
Chicken Poblano Recipe
Ingredients
- 3 to 4 Poblano peppers
- 1 tbsp Olive oil
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 1/2 pounds Boneless skinless chicken thighs diced
- 2 tsp Salt
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1 cup White rice uncooked
- 2 cups Chicken broth
- 1 cup Heavy cream
Instructions
Roasting the Peppers:
- Preheat your oven to 400°F. Line a baking sheet with foil and arrange the poblano peppers on top.
- Roast for 30-40 minutes, turning halfway through, until the peppers are soft and the skins are blackened.
- Place the roasted peppers in a bowl and cover with plastic wrap. Let them cool until you can handle them easily.
- Peel off the skins, remove the stems and seeds, and dice the peppers.
Making the Rice Dish:
- Set a large pot over medium heat. Add the olive oil and chopped onion, and sauté for 5 minutes until the onion is translucent.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add the diced chicken and cook for 5-8 minutes until it’s no longer pink.
- In a small bowl, combine the salt, chili powder, cumin, paprika, and cayenne pepper. Sprinkle this spice mix over the chicken and stir well to coat.
- Add the uncooked rice and stir again. Cook for about 5 minutes until the rice is gently toasted.
- Stir in a small amount of chicken broth, scraping the bottom of the pot to release any stuck bits. Then, stir in the remaining broth, heavy cream, and diced poblano peppers.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 15-18 minutes, stirring occasionally, until the rice is tender.
Notes
- You can roast the poblano peppers 1-2 days in advance and store them in the refrigerator to save time on the day of cooking.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 430 kcal |
| Carbohydrates | 30g |
| Protein | 26g |
| Fat | 20g |
| Cholesterol | 155mg |
| Sodium | 1187 mg |
| Fiber | 2g |
| Sugar | 3g |
Can I Use a Different Type of Pepper If I Can’t Find Poblano Peppers?
Yes, you can substitute poblano peppers with other peppers, but keep in mind that the flavor and heat level will vary. Anaheim peppers are a good alternative as they have a similar mild heat and slightly sweet taste.
If you want more heat, you could use jalapeño peppers, but be sure to use fewer of them to avoid overpowering the dish. Bell peppers can also be used as a milder option, but they won’t provide the same depth of flavor that poblano peppers do.
How Can I Store and Reheat Leftovers?
To store leftovers, place the chicken poblano rice in an airtight container and refrigerate for up to 4 days. If you want to freeze it, use a freezer-safe container or bag and store it for up to 2 months.
When you’re ready to eat, reheat the dish on the stove over medium heat, adding a splash of chicken broth or water to help bring back the creamy consistency. Alternatively, you can reheat it in the microwave in 1-minute intervals, stirring in between, until it’s heated through.
