Description
Creamy Poblano Chicken, nestled alongside a bed of cilantro rice pilaf, offers a delightful twist to your typical chicken meal. This dish, brimming with the smoky flavors of roasted poblano peppers blended into a smooth, rich cream sauce, transforms ordinary chicken breasts into a meal that’s anything but ordinary. The slight char of the peppers, coupled with the fresh zest of cilantro and lime, provides a Mexican flair that’s both comforting and exciting.The Creamy Poblano Chicken isn’t just a meal; it’s an experience. Each bite takes you through a journey of creamy textures and robust, spicy undertones, making it a perfect dish for those who love to bring a bit of adventure to the dinner table. This recipe promises to impress with its elegant appearance and explosive flavor, making it ideal for both a quiet family dinner and as a star dish at your next gathering.
Ingredients
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
Instructions
Slice one poblano pepper into thin strips and roast the other over an open flame or under a broiler until blackened on all sides. Let it steam in a bag or bowl, then peel and deseed.
In a large skillet, heat 2 tbsp of olive oil or butter over medium heat. Season the chicken breasts with salt and pepper, and sear until golden brown on both sides and set aside.
In the same skillet, add the remaining oil or butter, onions, and raw poblano strips. Sauté until softened, then add garlic and sauté for another minute.
Blend the roasted poblano with cilantro, 1/4 tsp salt, and 1/2 cup chicken stock until smooth. Return this mixture to the skillet, add remaining stock, cream, lime juice, honey, and salt. Bring to a simmer.
Return chicken to the skillet, cover, and simmer until fully cooked. Adjust seasoning with salt and pepper.
For the pilaf, heat a saucepan with butter, sauté onions and garlic, add orzo and rice, toast slightly, then add stock and simmer covered. Finish with lime juice and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 438