Creamy Poblano Chicken

Welcome back to the blog, culinary enthusiasts! Today, I’m excited to share a recipe that’s bursting with flavor and perfect for spicing up your dinner routine: Creamy Poblano Chicken with Rice Pilaf. This dish combines the mild, earthy tones of poblano peppers with the comforting richness of cream and cilantro, paired with a side of fragrant rice pilaf. It’s a balanced, flavorful meal that’s sure to impress!

Ingredients:

For the Creamy Poblano Chicken:

• 2 large poblano peppers
• 3 tbsp olive oil or butter, divided
• 4 chicken breasts
• 1/2 large onion, sliced
• 2 large garlic cloves, minced
• 1 cup low-sodium chicken stock, plus more if needed
• 3/4 tsp kosher salt, divided
• 1 cup packed cilantro leaves
• 3/4 cup heavy cream
• 1 tbsp lime juice
• 1 tsp honey

For the Rice Pilaf:

• 1 tbsp butter or olive oil
• 1/2 small onion, diced
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1/4 cup orzo (regular or whole-wheat)
• 1 1/4 cups low-sodium chicken stock
• 1/2 tsp kosher salt
• 2 tsp lime juice
• 1/4 cup chopped cilantro

Directions:

1. Prepare the Peppers: Start by slicing one poblano pepper into thin strips. Roast the other pepper over an open flame or under a broiler until it’s blackened on all sides. Let it steam in a sealed bag or covered bowl, then peel and deseed it.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Season the chicken breasts with salt and pepper, and sear until golden brown on both sides. Remove and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil or butter, along with the sliced onions and raw poblano strips. Sauté until softened, then add the minced garlic and cook for another minute.
4. Make the Sauce: Blend the roasted poblano with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock until smooth. Pour this mixture back into the skillet, adding the remaining stock, heavy cream, lime juice, honey, and salt. Bring to a simmer.
5. Simmer the Chicken: Return the chicken to the skillet, cover, and simmer until the chicken is fully cooked through. Adjust the seasoning with salt and pepper as needed.
6. Prepare the Pilaf: In a separate saucepan, heat butter or oil. Sauté the diced onions and garlic until translucent. Add the orzo and rice, toasting slightly, then pour in the chicken stock. Cover and let simmer until the liquid is absorbed and the grains are tender. Finish by stirring in lime juice and chopped cilantro.
7. Serve: Plate the creamy poblano chicken alongside the fluffy rice pilaf. Garnish with additional cilantro if desired.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Calories: 438 kcal per serving
• Servings: 4

This Creamy Poblano Chicken with Rice Pilaf is not just a meal; it’s a flavorful journey that’s both satisfying and a little adventurous. Whether you’re looking to impress guests or just treat yourself to a delicious dinner, this recipe is sure to deliver. Enjoy the rich flavors and delightful textures as you dive into this delightful dish. Bon appétit!