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Chicken Poblano Recipe

Name: Mariachis de Jaliscos Chicken Poblano Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 3 pieces poblano peppers; 8 oz white or cremini mushrooms, sliced; 1.5 cups monterey jack cheese, shredded; 3 tbs olive oil; 1 tbs butter; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs fresh lime juice; 0.25 cups chicken broth or water; 15 oz canned pinto beans (drained, reserve liquid); 0.25 cups onion, finely chopped; 1 tbs lard or olive oil; 0.5 tsp salt; 0.25 tsp cumin; 1 cups long-grain white rice; 2 cups chicken broth or water; 1 tbs olive oil; 0.5 tsp salt; 1 pieces ripe avocado, sliced; 2 cups mixed salad greens; 8 pieces cherry tomatoes, halved; 2 tbs red onion, thinly sliced; 2 tbs cilantro, chopped; 1 tbs olive oil; 1 tbs fresh lime juice; 0 to taste salt & pepper

Inspired by Mariachis de Jalisco

Time1h

Serves4

Chicken breast, poblano peppers, mushrooms on top with melted monterrey cheese. Served with refried beans, rice, avocado & our special salad.

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Ingredients

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Chicken Poblano

4 pieces boneless skinless chicken breasts

3 pieces Poblano peppers

8 oz white or cremini mushrooms, sliced

1 1/2 cups Monterey Jack cheese, shredded

3 tbs olive oil

1 tbs Butter

3 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh lime juice

1/4 cups chicken broth or water

Refried Beans

15 oz canned pinto beans (drained, reserve liquid)

1/4 cups Onion, finely chopped

1 tbs lard or olive oil

1/2 tsp Celtic sea salt

1/4 tsp Cumin

Rice

1 cups Long-grain white rice

2 cups chicken broth or water

1 tbs olive oil

1/2 tsp Celtic sea salt

Avocado & Special Salad

1 pieces ripe avocado, sliced

2 cups mixed salad greens

8 pieces Cherry tomatoes, halved

2 tbs Red onion, thinly sliced

2 tbs cilantro, chopped

1 tbs olive oil

1 tbs Fresh lime juice

0 to taste salt & pepper

Garnish & Finishing

1 tbs Fresh cilantro leaves

2 pieces Lime wedges

Method

Chicken Poblano

Roast and peel poblanos

Preheat broiler to high (or use a gas burner). Place whole poblano peppers on a baking sheet and broil or char, turning occasionally, until skins are blackened and blistered, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove stems and seeds, and slice into 1/2-inch strips. Set aside.

Prepare chicken

Pat chicken breasts dry. Season both sides with 3/4 tsp salt, 1/4 tsp black pepper, 1 tsp cumin, and 1 tsp smoked paprika. Drizzle with 1 tbs olive oil and rub seasoning in. If breasts are very thick, halve horizontally or pound to 3/4-inch thickness for even cooking.

Sear chicken

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add chicken breasts and sear 3–4 minutes per side until golden brown. Remove chicken to a plate and reduce heat to medium.

Cook mushrooms & aromatics

Add 1 tbs butter to the skillet. Sauté minced garlic and sliced mushrooms until mushrooms release their liquid and begin to brown, about 5 minutes. Season with a pinch of salt and remaining 1/4 tsp cumin. Pour in 1/4 cup chicken broth and 1 tbs lime juice, scraping browned bits from the pan; simmer 1–2 minutes to reduce slightly.

Combine and melt cheese

Return chicken breasts to the skillet, nestling them into the mushroom mixture. Top each breast with an even portion of roasted poblano strips. Sprinkle shredded monterey jack evenly over each breast. Transfer skillet to a preheated oven at 375°F (190°C) and bake until chicken reaches 165°F (74°C) internal temperature and cheese is melted and bubbly, about 10–12 minutes. If you don't have an ovenproof skillet, transfer contents to a baking dish.

Rest

Remove skillet from oven and let chicken rest 5 minutes before serving. Spoon some of the mushroom-poblano pan sauce over the chicken.

Refried Beans

While chicken cooks, heat 1 tbs lard or oil in a small skillet over medium heat. Sauté the chopped onion until translucent, about 4 minutes. Add drained pinto beans and 2–3 tbs reserved bean liquid (or water) and mash with a potato masher or fork until a coarse-smooth texture is reached. Cook, stirring, until heated through and thickened, about 5 minutes. Season with 1/2 tsp salt and 1/4 tsp cumin. Keep warm.

Rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, heat 1 tbs olive oil over medium heat, add rice and toast 1–2 minutes. Add 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork, and keep covered until serving.

Avocado & Special Salad

In a bowl, combine mixed greens, cherry tomatoes, sliced red onion, and chopped cilantro. Drizzle with 1 tbs olive oil and 1 tbs lime juice, season with salt & pepper to taste, and toss lightly. Slice the avocado and arrange on the plate beside the salad just before serving so it doesn't brown.

Plating & Garnish

Place a scoop of rice and a portion of refried beans on each plate. Put one chicken breast topped with mushrooms, poblano strips and melted monterey jack next to them. Add salad and avocado slices. Garnish with cilantro leaves and a lime wedge. Serve immediately.