Pollo Poblano Recipe
Marinated grilled chicken covered with a mild poblano sauce and a side of rice and beans with two flour tortillas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Marinated Grilled Chicken
For the Poblano Sauce
For the Rice and Beans
For Serving
Method
For the Marinated Grilled Chicken
- 1
- 2
Marinate the Chicken
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal or cover and refrigerate for at least 30 minutes (preferably 2 hours).
- 3
For the Poblano Sauce
- 4
Roast the Poblano Peppers
Char the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Place in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel the skins off, remove the seeds, and chop the peppers.
- 5
- 6
Make the Sauce
Add the chopped roasted poblano peppers to the saucepan. Pour in the chicken broth and heavy cream. Season with salt and black pepper. Simmer for about 10 minutes, stirring occasionally.
- 7
Blend the Sauce
Using an immersion blender or a regular blender, blend the sauce until smooth. Return to low heat to keep warm until serving.
For the Rice and Beans
- 8
Cook the Rice
In a saucepan, combine the white rice, water, and salt. Bring to a boil, then cover and reduce heat to low. Cook for about 18-20 minutes or until the rice is tender and the water is absorbed.
- 9
Prepare the Beans
While the rice is cooking, heat the canned black beans in a small saucepan over medium heat until warmed through. Season with a little salt if desired.
For Serving
- 10
Serve the Dish
On a plate, place a serving of rice and beans, top with the grilled chicken, and generously ladle the poblano sauce over the chicken. Serve with warm flour tortillas on the side.