Ingredients:

  • 3 large Poblano Chiles
  • 1 Tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1 cup Long-Grain Rice (e.g., Jasmine or Basmati), rinsed thoroughly
  • 2 cups Low-Sodium Chicken Stock or Broth
  • 1 Tbsp Unsalted Butter
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup Mexican Crema or Sour Cream
  • 1/2 cup Monterey Jack or Oaxaca Cheese, grated
  • 1/4 cup Fresh Cilantro, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 5 lbs Boneless, Skinless Chicken Thighs, trimmed and diced into 1-inch pieces
  • 2 Tbsp Olive Oil
  • 2 Tbsp Homemade or Store-Bought Taco Seasoning
  • 1/2 tsp Kosher Salt
  • Juice of 1/2 Lime
  • 1 (15-oz) can Black Beans, rinsed and drained
  • 1 cup Corn (fresh, frozen, or canned, drained)
  • 1 large Avocado, diced
  • Cojita Cheese or Feta, crumbled
  • Lime Wedges

Instructions:

  1. Roast the Poblanos: Preheat the oven to the highest setting or prepare the broiler. Rub the poblanos lightly with 1 Tbsp olive oil and salt. Place peppers on a baking sheet. Broil or roast for 5–7 minutes per side until skins are completely blackened and blistered.
  2. Steam and Peel: Immediately transfer the hot peppers to a bowl covered tightly or an airtight plastic bag for 10 minutes. Once cooled, peel away the blistered skin, discard the stems and seeds, and roughly chop the roasted flesh. Set aside.
  3. Cook Aromatics: In a heavy-bottomed pot, melt the butter over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute.
  4. Cook Rice: Add the rinsed rice and stir for 2 minutes to lightly toast the grains. Pour in the chicken stock. Bring to a boil, reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 18 minutes.
  5. Rest Rice: Remove the pot from heat and let rest, still covered, for 10 minutes. Do not lift the lid during this resting period.
  6. Cook Chicken: While the rice rests, toss the diced chicken thighs with taco seasoning, 2 Tbsp oil, and salt. Heat a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through (165°F / 74°C), about 5-7 minutes. Finish by squeezing the juice of 1/2 lime over the cooked chicken and set aside.
  7. Finish the Poblano Rice: Gently fluff the cooked rice with a fork. Fold in the chopped roasted poblanos, Mexican crema (or sour cream), grated cheese, and chopped cilantro. Stir gently until the cheese is melted. Adjust seasoning.
  8. Assemble Bowls: Divide the creamy Poblano Rice among four serving bowls. Top the rice with the seasoned Taco Chicken, black beans, corn, diced avocado, a sprinkle of Cojita cheese, and fresh cilantro. Serve immediately with lime wedges.