Are you craving a delicious, healthy meal that's both satisfying and surprisingly easy to make? Look no further! This recipe for Poblano Peppers and Chicken is a fantastic choice for a quick weeknight dinner or a more elaborate weekend meal. The smoky sweetness of the poblano peppers perfectly complements the savory chicken, creating a symphony of flavors that will tantalize your taste buds. It's a simple recipe that delivers big on taste, perfect for those looking for easy recipes and healthy meals. Let's get cooking!
Ingredients:
- 2 large poblano peppers
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions:
Step 1: Roasting the Poblano Peppers
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered.
- Once cool enough to handle, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This helps to loosen the skin.
- Peel off the charred skin and remove the seeds and stems. Chop the peppers into strips.
Step 2: Sautéing the Chicken and Vegetables
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the onion to the skillet and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Combining and Simmering
- Add the chopped poblano peppers, diced tomatoes (undrained), black beans, chicken broth, chili powder, cumin, oregano, salt, and pepper 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.
Step 4: Serving
- Serve hot, garnished with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro. This delicious dish pairs perfectly with rice, tortillas, or a simple side salad.
Cooking Tips for the Best Results:
- For even cooking, ensure your chicken cubes are roughly the same size.
- Don't overcrowd the skillet when browning the chicken; cook in batches if necessary.
- Feel free to adjust the amount of chili powder to your liking. For a spicier dish, add a pinch of cayenne pepper.
- For a richer flavor, use homemade chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Vegetarian/Vegan: Substitute the chicken with firm tofu or mushrooms for a delicious vegetarian or vegan version.
- Spicy: Add a jalapeño or serrano pepper along with the poblano for extra heat.
- Creamy: Stir in a dollop of sour cream or coconut cream at the end for a creamier consistency.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 25-30g
This recipe is a fantastic example of delicious dishes you can create with simple, readily available ingredients. It's a perfect option for quick dinner ideas, homemade cooking, and anyone looking for the best recipes. Enjoy your flavorful fiesta!