Pollo Poblano Chicken Breast Recipe
Grilled chicken breast covered with poblano sauce, served with a side of rice, beans and 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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Sauce
Roast the poblano peppers over an open flame or in a broiler until charred. Place them in a plastic bag to steam for 10 minutes. Remove the skins, seeds, and stems. In a blender, combine the roasted poblanos, garlic, onion, olive oil, chicken broth, lime juice, salt, and black pepper. Blend until smooth.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
- 3
Heat the Sauce
In a saucepan, heat the poblano sauce over medium heat until warmed through.
- 4
Cook the Rice and Beans
Cook the rice according to package instructions. Heat the black beans in a small saucepan until warmed through.
- 5
Serve
Place the grilled chicken on a plate, generously drizzle with the poblano sauce, and serve with a side of rice, black beans, and warm tortillas.
