Pollo Poblano Recipe
Slices of grilled chicken, onions and mushrooms simmered in our poblano sauce; served with Mexican rice, black beans, feta cheese, and three flour tortillas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breast with salt, black pepper, and cumin. Heat 1 tablespoon of olive oil in a grill pan over medium heat. Grill the chicken for 6-7 minutes on each side or until cooked through. Remove from heat and slice.
- 2
Cook the Vegetables
In the same pan, add another tablespoon of olive oil. Sauté the sliced onions and mushrooms until they are soft and translucent, about 5 minutes.
- 3
Make the Poblano Sauce
Roast the poblano peppers over an open flame or in a broiler until charred. Place in a plastic bag for 10 minutes to steam, then peel off the skin, remove seeds, and chop. In a blender, combine chopped poblanos, garlic, and chicken broth, and blend until smooth.
- 4
- 5
Serve
Serve the pollo poblano with Mexican rice, black beans, and sprinkle feta cheese on top. Warm the flour tortillas and serve on the side.
