If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.
Slice one poblano pepper into thin strips.
Roast the other pepper. If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the peppers on the top rack until they are blackened on all sides. Once the peppers are roasted, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you sear the chicken. Once they’ve sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
While the peppers steam. Add two tablespoons olive oil or butter a large skillet over a medium heat. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, flip and do the same on the other side. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and peppers. Saute for about 5 minutes until softened. Season lightly with salt . Add the garlic and cook another minute.
While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 tespoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper back into the pot with the sliced peppers, onions, and garlic, and then stir in the remaining chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
Heat a medium saucepan over a medium heat. Add butter. Add the onion and garlic. Saute 1-2 minutes until softened. Add the orzo and rice. Toast until slightly brown, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoons salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn the heat off and let the rice steam for about 10-15 minutes. Fluff with a fork. Add cilantro and lime juice. Stir to combine. Season with salt and pepper.