Craving a delicious and satisfying meal that's both easy to make and bursting with flavor? Look no further than this Chicken Chile Poblano recipe! This dish is a perfect blend of savory chicken, smoky poblano peppers, and a rich, slightly spicy sauce. It's a fantastic option for a quick weeknight dinner or a more impressive meal for friends. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is designed to be accessible and enjoyable for everyone. Get ready to tantalize your taste buds!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 large poblano peppers, roasted, peeled, seeded, and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Olive oil
- Optional toppings: sour cream, avocado, shredded cheese
Instructions:
Roasting the Poblanos:
- Preheat your oven's broiler. Place poblano peppers directly on the oven rack, turning occasionally, until the skin is blackened and blistered (about 10-15 minutes).
- Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling much easier.
- Once cool enough to handle, peel off the blackened skin, remove the stems and seeds, and chop.
Cooking the Chicken Chile Poblano:
- Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (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 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped poblano peppers, diced tomatoes and green chilies, black beans, chicken broth, cumin, smoked paprika, and cayenne pepper. Bring the mixture to a simmer.
- Return the cooked 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.
- Season with salt and pepper to taste. Stir in the chopped cilantro before serving.
Serving Suggestions:
Serve your Chicken Chile Poblano hot, garnished with your favorite toppings such as sour cream, avocado slices, or shredded cheese. It's delicious served with rice, tortillas, or crusty bread for dipping.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to control the heat level. For a milder dish, omit it entirely or use a smaller amount.
- Other Proteins: Feel free to substitute the chicken with ground beef, turkey, or even vegetarian crumbles for a meatless option.
- Veggies: Add other vegetables like corn, bell peppers, or zucchini for extra flavor and nutrition.
- Make it a Slow Cooker Meal: For an even easier meal, transfer all ingredients (except cilantro) to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cilantro at the end.
Nutritional Information (per serving, approximate):
This will vary based on specific ingredients and portion sizes. Consider using a nutritional calculator for a precise estimate. Generally, expect this dish to be a good source of protein and fiber.
This Chicken Chile Poblano recipe is a simple yet flavorful dish perfect for busy weeknights or special occasions. The combination of smoky poblanos, tender chicken, and a rich sauce will quickly become a family favorite. Enjoy!