Chicken Poblano Recipe
This Chicken Poblano recipe is a creamy rice dish that stands out on its own or can be tucked into fresh tortillas. Roasted poblanos add a wonderful depth of flavor and just the right amount of heat. It's a quick weeknight meal that I often make because it’s easy and delicious.
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.