Creamy Poblano Chicken with Cilantro Rice Pilaf

Creamy Poblano Chicken is a delightful dish that combines succulent chicken with a rich and creamy poblano sauce, served alongside a flavorful cilantro rice pilaf. This recipe is perfect for a special dinner or when you want to impress your guests with a homemade meal.

To make this dish, you will need the following 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

For the Rice Pilaf:

• 1 tbsp butter or olive oil
• 1/2 small onion, diced
• 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 chopped cilantro

Here’s how to prepare this dish:

1. Start by preparing the poblano peppers. Slice one pepper into thin strips and roast the other pepper over an open flame or under a broiler until the skin is blackened on all sides. Place the roasted pepper in a bag or bowl and let it steam for a few minutes. Then, peel off the skin and remove the seeds.
2. In a large skillet, heat 2 tbsp of olive oil or butter over medium heat. Season the chicken breasts with salt and pepper, then sear them in the skillet until golden brown on both sides. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the remaining olive oil or butter, onions, and sliced poblano pepper strips. Sauté until the onions are softened, then add the minced garlic and sauté for another minute.
4. In a blender, combine the roasted poblano pepper, cilantro leaves, 1/4 tsp salt, and 1/2 cup chicken stock. Blend until smooth, then return the mixture to the skillet. Add the remaining chicken stock, heavy cream, lime juice, honey, and salt. Bring the sauce to a simmer.
5. Return the chicken breasts to the skillet, cover, and simmer until the chicken is fully cooked and tender. Adjust the seasoning with salt and pepper to taste.
6. While the chicken is simmering, prepare the rice pilaf. In a separate saucepan, heat butter over medium heat. Add the diced onion and minced garlic, and sauté until softened. Add the jasmine rice and orzo to the saucepan and toast slightly. Then, add the chicken stock and salt. Simmer the rice pilaf covered until the liquid is absorbed and the rice is cooked through. Stir in the lime juice and chopped cilantro.
7. Serve the creamy poblano chicken with the cilantro rice pilaf on the side. Enjoy your delicious homemade meal!

This recipe serves 4 and has a total prep and cooking time of approximately 35 minutes. Each serving contains around 438 calories.