Description
Mexican-inspired poblano chicken delivers rich, complex flavors from roasted peppers and tender meat. Home cooks can savor this comforting dish that brings authentic regional spices directly to your dinner table.
Ingredients
Scale
- 4 chicken breasts
- 2 large poblano peppers
- ¾ cup (180 ml) heavy cream
- 1 cup (240 ml) low-sodium chicken stock, plus more if needed
- 3 tablespoons (45 ml) olive oil or butter, divided
- ½ large onion, sliced
- ½ small onion, diced
- 4 large garlic cloves, minced
- 1 cup (240 ml) packed cilantro leaves
- ¾ teaspoon (4 g) kosher salt, divided
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 ml) honey
- 1 tablespoon (15 ml) butter or olive oil
- ½ cup (120 ml) jasmine rice
- ¼ cup (60 ml) orzo (regular or whole-wheat)
- 1 ¼ cups (300 ml) low-sodium chicken stock
- ½ teaspoon (2.5 g) kosher salt
- 2 teaspoons (10 ml) lime juice
- ¼ cup (60 ml) chopped cilantro
Instructions
- Pepper Preparation: Slice one poblano into strips and char the other over an open flame until completely blackened, then steam in a sealed bag for 10-15 minutes to loosen skin.
- Poblano Processing: Peel steamed poblano, remove seeds, and set aside for sauce creation while seasoning chicken breasts with salt and black pepper.
- Chicken Searing: Heat oil in a large skillet over medium-high heat, sear chicken for 3-4 minutes per side until golden brown, then transfer to a plate.
- Vegetable Sautéing: In the same skillet, sauté poblano strips and onions until translucent, add minced garlic, and cook briefly to release aromatic qualities.
- Sauce Crafting: Blend roasted poblano, cilantro, salt, and chicken stock until smooth, then return to skillet with cream, lime juice, honey, and additional seasoning.
- Sauce Simmering: Bring sauce to a gentle simmer, allowing flavors to meld and slightly thicken, then carefully return chicken to the skillet.
- Chicken Finishing: Cover and simmer for 8-10 minutes until chicken reaches 165°F (74°C), ensuring thorough cooking and flavor infusion.
- Pilaf Preparation: In a separate saucepan, melt butter and sauté onions and garlic, then add orzo and rice, toasting grains to enhance their nutty essence.
- Pilaf Cooking: Pour in chicken stock, cover, and simmer until grains are tender and liquid is absorbed, finishing with lime juice and chopped cilantro.
- Final Touch: Taste and adjust seasoning for both chicken and pilaf, ensuring a perfectly balanced and flavorful dish before serving.
Notes
- Char Peppers Perfectly: Roast poblanos directly over flame until completely blackened, creating deep smoky flavor and easy skin removal.
- Steam Technique: After roasting, seal poblano in bag for 10-15 minutes to help skin separate effortlessly, preventing tough peeling process.
- Sear for Golden Crust: Use high medium heat when browning chicken to develop crispy exterior while maintaining juicy interior, which locks in moisture and enhances overall taste.
- Sauce Consistency Matters: Simmer sauce gently to allow flavors to meld and naturally thicken, preventing separation and ensuring smooth, rich texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 580
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg