Craving a delicious and healthy meal that's quick to prepare? Look no further! This Chicken and Poblano Peppers recipe is a fantastic choice for a weeknight dinner or a casual weekend gathering. It's bursting with fresh flavors, showcasing the delightful sweetness of poblano peppers and the savory richness of chicken. This easy recipe is perfect for both beginner cooks and experienced chefs alike, offering a simple yet satisfying culinary experience. Let’s get cooking!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large poblano peppers, roasted, peeled, seeded, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes and green chilies (like Rotel), undrained
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1/2 cup corn kernels (fresh or frozen)
Instructions:
Roasting the Poblano Peppers:
- Preheat your oven's broiler.
- Place the poblano peppers directly on the oven rack, about 6 inches from the broiler element.
- Broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered.
- Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Once cool enough to handle, peel off the blackened skin, remove the stems and seeds, and chop.
Cooking the Chicken and Peppers:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 3 minutes.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.
- Add the chopped poblano peppers, diced tomatoes (both cans), and chicken broth to the skillet. Bring to a simmer.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. If using corn, add it during the last 5 minutes of cooking.
- Season with salt and pepper to taste.
Serving Suggestions:
Garnish with fresh cilantro before serving. This delicious dish pairs perfectly with rice, quinoa, or tortillas. It's also a great option for meal prepping – simply store leftovers in the refrigerator for a quick and easy lunch or dinner throughout the week.
Cooking Tips and Variations:
- For a spicier dish, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- You can substitute other peppers, such as bell peppers or jalapeños, for the poblanos. Adjust the cooking time accordingly, as some peppers require less cooking time.
- For a richer flavor, use bone-in, skin-on chicken thighs. Just remember to adjust the cooking time as needed.
- Feel free to experiment with other herbs and spices. Smoked paprika, chipotle powder, or a touch of lime juice would all complement the flavors beautifully.
Nutritional Information (per serving, approximate):
This recipe makes approximately 6 servings. Nutritional information will vary based on specific ingredients used. This is an estimate and should be considered a guideline only. Consult a nutrition calculator for a more precise analysis using your exact ingredients.
- Calories: Approximately 250-300
- Protein: Approximately 30-35g
- Fat: Approximately 8-10g
- Carbohydrates: Approximately 15-20g
Enjoy this flavorful and satisfying Chicken and Poblano Peppers recipe! It’s a simple, healthy, and delicious meal that’s sure to become a family favorite. Let us know in the comments how you enjoyed it!