Ingredients
Chicken and Poblano Sauce
- 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
Rice Pilaf
- 1 tbsp butter or olive oil
- 1/2 small onion, diced (about 1/2 cup)
- 2 large garlic cloves, minced
- 1/2 cup jasmine rice
- 1/4 cup orzo (regular or whole-wheat)
- 1 1/4 cup low-sodium chicken stock
- 1/2 tsp kosher salt
- 2 tsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- Prepare the Poblano Peppers: Slice one poblano pepper into thin strips and set aside. Roast the other poblano pepper by charring it over a gas stove burner or under the broiler until blackened on all sides. Transfer the roasted pepper to a sealed plastic bag or bowl covered with plastic wrap to steam for about 10 minutes. Then peel off the skin and remove the membranes and seeds.
- Sear the Chicken: Heat a large skillet over medium heat and add 2 tablespoons of butter or olive oil. Season the chicken breasts on both sides with salt and pepper. Once the skillet is hot, add the chicken and sear until golden brown, about 4-5 minutes on the first side and another 3-4 minutes after flipping. Remove the chicken from the skillet and set aside. It will finish cooking later in the sauce.
- Sauté Veggies: Add the remaining tablespoon of olive oil or butter to the skillet. Add the sliced onion and the sliced, raw poblano strips. Sauté for about 5 minutes until softened, seasoning lightly with salt. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: While the veggies cook, combine the roasted poblano pepper, cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock in a blender. Blend until smooth. Pour the pureed mixture into the skillet with the sautéed peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring the sauce to a boil, then reduce to a simmer.
- Simmer the Chicken: Return the seared chicken breasts to the skillet, cover, and simmer in the sauce until cooked through, reaching an internal temperature of 165°F (74°C). If the sauce becomes too thick, add a bit more chicken stock to loosen it. Adjust seasoning with salt and pepper to taste.
- Prepare the Rice Pilaf: Heat a medium saucepan over medium heat and add butter or olive oil. Sauté the diced onion and garlic for 1-2 minutes until softened. Add the orzo and jasmine rice and toast gently until the orzo turns slightly brown, about 2-3 minutes. Stir in the chicken stock and 1/4 teaspoon salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes.
- Finish the Rice: Turn off the heat and allow the rice to steam covered for 10-15 minutes. Fluff the rice mixture with a fork. Stir in chopped cilantro and lime juice, then season with salt and pepper to taste.
- Serve: Plate the creamy poblano chicken over a bed of the lime and cilantro rice pilaf and enjoy this hearty, flavorful dish.
Notes
- For best flavor, use fresh poblano peppers and roast them yourself instead of canned or jarred peppers.
- If you prefer a spicier dish, keep some seeds in the roasted poblano or add a pinch of cayenne pepper to the sauce.
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, though this will alter the richness.
- The rice pilaf can be made in advance and reheated gently while the chicken simmers.
- Serving suggestions include crusty bread, mashed potatoes, or pasta if you prefer something other than rice pilaf.
- Leftovers store well for up to 3 days in the refrigerator and reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
