Name: Creamy Poblano Chicken with Cilantro Lime Rice Pilaf Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
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 extra 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; 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 cups low-sodium chicken stock; 1/2 tsp kosher salt; 2 tsp lime juice; 1/4 cup cilantro, chopped

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

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

Step 1: Slice one poblano pepper into thin strips and set aside.

Step 2: Roast the other poblano pepper by holding it over a gas stove flame or broiling in the oven until the skin is charred black on all sides. Place the roasted pepper in a sealed plastic bag or covered bowl to steam for about 10 minutes.

Step 3: After steaming, peel off the skin from the roasted pepper, then remove the membranes and seeds.

Step 4: Heat a large skillet over medium heat and add 2 tablespoons of butter or olive oil. Season the chicken breasts with salt and pepper. Sear the chicken until golden brown, about 4-5 minutes per side. Remove chicken and set aside.

Step 5: In the same skillet, add the remaining tablespoon of butter or olive oil. Sauté the sliced onion and raw poblano strips until softened, about 5 minutes. Season lightly with salt, then add minced garlic and cook for another minute.

Step 6: Meanwhile, blend the roasted poblano pepper with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock until smooth. Pour this puree into the skillet with the onions and peppers.

Step 7: 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.

Step 8: Return the chicken breasts to the skillet, cover, and simmer until cooked through to 165°F (about 10-15 minutes). Add extra chicken stock if needed to loosen the sauce. Adjust seasoning with salt and pepper.

Step 9: For the rice pilaf, heat a medium saucepan over medium heat and melt butter. Sauté diced onion and minced garlic for 1-2 minutes until softened.

Step 10: Add orzo and jasmine rice to the pan. Toast for 2-3 minutes until lightly browned.

Step 11: Stir in chicken stock and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.

Step 12: Turn off the heat and let the pilaf steam, covered, for 10-15 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Season with salt and pepper to taste.

Step 13: Serve the creamy poblano chicken over the cilantro lime rice pilaf and enjoy.

Tips & Variations

For extra smoky flavor, char the poblano peppers on a grill instead of the stove or broiler.

Substitute heavy cream with coconut milk for a dairy-free version.

Add diced jalapeños if you prefer more heat in the sauce.

Use brown rice instead of jasmine rice for a nuttier texture and extra fiber.

Leftover sauce can be blended smooth again and used as a dip or topping for tacos or roasted vegetables.

Storage

Store leftover creamy poblano chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken stock to loosen the sauce as needed. The rice can be refreshed by microwaving with a damp paper towel over top to retain moisture.

FAQs

Can I make this dish ahead of time?

Yes, the chicken and sauce can be prepared a day in advance and stored separately from the rice. Reheat gently before serving for best texture and flavor.

What can I serve with creamy poblano chicken?

This dish pairs well with cilantro lime rice pilaf, mashed potatoes, or pasta. Roasted or steamed vegetables also complement the creamy, smoky flavors nicely.