A pretty basic stir fry/ fajita style rice bowl, chicken and poblano peppers work super well together, and all the flavors are elevated when combined with a tangy and tart cream sauce. Easy to whip up if you have leftover rice and chicken on hand. Poblano peppers may carry some heat so taste test before you get too far. This is prepared almost wok-style so things could get smoky.
Ingredients (Serves 2)
1 chicken breast or 3 thighs- boneless
1 medium onion - sliced/julienned
1/2 poblano pepper - julienned
1 cup rice - long grain, brown or basmati
Optional: chopped fresh cilantro
Optional: fire roasted corn
Optional: salsa verde or other sauces
Optional: Cheese, Cotjia, Fresco, anything really.
Optonal: add avocado to the cream and blend.
Chicken seasoning:
Basic: Chili powder, or a fajita or adobo seasoning, salt, pepper, avocado oil
Not Basic: a powder from a chile like guajillo, arbol or chipotle (depending on heat tolerance) - Onion powder, garlic powder, cumin, sugar, dried cilantro
Crema:
Mexican style Crema & 1/2 lime - juiced
or
Mayonnaise, Lime Juice, Avocado Oil (optional sour cream, yogurt)
Steps
Rice prepared according to your preference, set aside to room temperature.
This recipe can work in 2 ways.
1) The chicken is already grilled/prepared
Chop the chicken into small squares or slices.
Prepare a a skillet on high heat - and when smoking hot, add the peppers without oil. Continuously move around to avoid sticking. After 3 minutes- add the onions and stir around for another 3 minutes. At that point the peppers and onions should have some color, and shouldn't be too soft.
Add the chopped chicken, incorporate, reduce the heat.
Add the hot ingredients to the rice and blend.
Serve with the sauce or squeeze lime on the mix.
2) Raw chicken being cooked at the same time as the rest of the dish.
Prepare a a skillet on high heat - and when smoking hot, add the peppers without oil. Continuously move around to avoid sticking. After 3 minutes- add the onions and stir around for another 3 minutes. At that point the peppers and onions should have some color, and shouldn't be too soft.
Remove from the skillet and set aside.
Let the skillet cool down to medium heat
Add a tbsp of oil to the pan and add the chicken.. Let it brown on one side for 3 minutes and then flip or toss until fully cooked through. If the chicken cuts are thick, you can add a lid to the pan to steam and help cook it through.
Once the chicken is cooked, add the onions and pepper mi to the pan, and mix.
Add the chicken and onion, peppers to the rice in a bowl, blend and serve.
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