Poblano Chile Recipe Chicken
These stuffed poblano peppers did not disappoint. They are super flavorful and I also like the way they look. The combination of peppers, shredded chicken and melted cheese is phenomenal. And while it may look like a complex recipe to make, it's actually quite easy, especially if you use pre-cooked chicken.
poblano chile recipe chicken
Poblano Peppers lay so nice and flat--that makes them a chicken poblano stuffed pepper game changer if you ask me. You can easily line them up on a baking sheet and trust they won't fall all over the place.
Heat 1 tablespoon oil in same skillet over medium heat. Add chicken. Cover; cook until cooked through, 6 to 8 minutes per side. Push chicken to 1 side of skillet; return poblano mixture to skillet. Stir remaining coriander mixture and lime juice into poblano mixture; sauté until heated through, 2 minutes. Mix in cilantro.
Of course, you can make this recipe using bone-in chicken pieces and cook it the way I mentioned above. Pork chops will also be a divine option. If you like this salsa, it can also be a good choice for a dip if you add cream cheese.
Hello! I made this and found it to be very easy and authentic. I did take out the garlic after four minutes of roasting, the onions after 10 and I left the poblanos roast until the skins were black and then I let them steam in a Tupperware. I used some half and half for the dairy portion. This was a delicious meal and my husband and I were both impressed! Thanks for the recipe!
This White Chicken Chili combines Great Northern beans, rotisserie chicken, sweet corn, poblano and Anaheim peppers, onions, garlic and a perfect blend of spices into a wholesome soul warming chili. Top this chili with cheese, jalapeno slices, cilantro, and tortilla strips.
Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil. Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Meanwhile shred the chicken with two forks and chop the onion. Then using tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them for 30 minutes. Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
This easy White Chicken Chili recipe is a creamy white version of chili with white beans, roasted chicken, sour cream, poblano peppers and Anaheim peppers. It is a welcome change from the traditional red chili.
Great use for leftover rotisserie chicken! I roasted the poblanos and Jalapeno and roasted one ear of corn and scraped off the husk. So tasty! I served with cornbread and honey butter. Not a drop left!
In August, I made two batches of chicken enchiladas for a birthday dinner: one batch had cheddar cheese and a basic red enchilada sauce and the other was a little fancier with a creamy poblano sauce and cheese. The poblano version was a recipe I found by Rick Bayless, famed Chicago chef who owns Frontera a restaurant specializing in Mexican cuisine.
Chicken rolled up in corn tortillas and topped with a creamy poblano-cilantro sauce. The richness of the sauce is balanced by the fresh herbs and squeeze of lime juice just before serving. A store-bought rotisserie chicken makes these easy to make.
1 tbsp olive oil1 poblano pepper, chopped1 yellow onion, chopped3 cloves garlic, minced1 & 1/2 lbs chicken breasts1 (15 oz) can of cannellini beans, drained and rinsed1 (15 oz) can of pinto beans, drained and rinsed1 (4 oz) can of diced chiles1 cup corn, frozen or fresh1 cup salsa verde3 cups chicken broth2 tsp ground cumin2 tsp chili powder1/2 tsp dried oregano1/4 tsp smoked paprikapinch of cayenne1/2 tsp salt1/2 tsp black pepper1/2 cup sour creamjuice of 1 limeoptional toppings: cilantro, shredded cheese, jalapeño slices, tortilla chips
We love this roasted poblano chile sauce for its mild and smoky twist on proteins and vegetables. And yes, I just said mild and chile sauce in the same sentence! While a sauce full of chile peppers sounds suspiciously hot, the mild poblano peppers roasted in this sauce have a very gentle but notable kick. With a few simple steps, this recipe with poblano peppers will be ready to make your next dinner a hit.
Chicken fajitas made with zesty marinated chicken, bell peppers, poblano peppers, and onions, all made in a cast iron skillet. These cast iron chicken poblano fajitas have the perfect char and a one skillet fajita recipe the whole family will enjoy.
For this chicken fajita recipe, I use boneless chicken breasts. I slice the chicken into long strips, so they fit into tortillas nicely. Once you start getting to the top of the breast, it will become thicker and you can cut those pieces in half.
Roasted poblano peppers add a smoky kick of spice to this delicious chicken chili. Oven-roasted boneless skinless chicken breasts with white beans in a spicy chicken broth. This chili is enriched with a little cream at the end give it its white color. Thick and hearty, my Roasted Poblano White Chicken Chili is great cold-weather comfort food.
The spices in this chicken chili are very similar to what you think of as the traditional beef and tomato-based chili. Sautéed onions and garlic get a little extra heat with the addition of a diced jalapeno. Cumin is the spice that you automatically associate with traditional chili and this Roasted Poblano White Chicken Chili is no exception. The smell alone is worth the effort of making this delicious chicken chili recipe.
This low carb one pot dinner is super easy to make any night of the week. It's absolutely sure to please even your pickiest eaters. Even those not on Keto will enjoy the depth of flavors in this poblano chicken recipe.
This Keto chicken recipe can be frozen if you have leftovers or if you choose to make it ahead of time. To do so, allow the casserole to cool completely in an air tight, freezer safe container for up to a couple of months.
This Chicken Poblano White Bean Chili is awesome. It comes together easily and has a really nice depth of flavor thanks to those rich poblano peppers and lots of warm spices. It's also super healthy. The chicken keeps it lean and the white beans and veggies add lots of fiber and nutrients. It's such a great dish to cozy up with on a crisp fall night.
I've been messing around with this recipe for years, but I owe it to my garden's mysterious bumper crop for inspiring me to finally post it. I've made it a lot with leftover shredded chicken, but this time I used raw ground chicken instead. I feel like it's more chili-y this way, as it reads more like a Mexican chicken soup with the shredded chicken. Still, both ways are great. If you have leftover shredded chicken in the fridge, feel free to substitute that in. Just skip browning the meat in the beginning and add it to the pot at the same time you add the beans.
A lot of "green chicken chili" recipes call for using canned green chilies, and while there's nothing wrong with them per se, I just find the flavor of fresh chilies to be so much better. Poblano chilies can really vary in their heat level, sometimes being as mild as a bell pepper and other times being quite hot. I always sample a little piece first and take it from there. I like to add some additional jalapeño peppers to give the chili a more complex flavor, but if your poblanos are extra fiery you can skip them.
Because poblano peppers have a thick skin, a lot of recipes call for roasting and peeling them first. It's a nice way to coax out their flavor and avoid that tough skin, but it's also a huge pain in the ass. I find that if you chop them up nice and small, that skin becomes nearly undetectable. I'll let you make that call.
A good idea to double up this white chicken chili recipe as the flavors get even better the next day plus it freezes well. If you are a chili fan like us, check this buffalo chicken chili recipe that is zesty and flavorful!
I liked this recipe but I made a few substitutions - I used cubed pork shoulder instead of chicken and also added additional salt. I doubled the cumin and used both whole and powdered cumin and I added a tsp of coriander. I also used chicken broth instead of water and added a dash of liquid smoke to bring out the smokey flavour. Now that I am writing this that sounds like a lot of changes, but that is just kind of how I cook, I almost never follow a recipe exactly. Very tasty. Maybe I will try it with chicken next time but it is also great with pork. Thanks for the recipe.
Poblano peppers are a mild type of Mexican chile pepper. They are dark green, sweet, just slightly spicy, and about the size of green bell peppers (or sometimes larger). Stuffed poblano pepper recipes are cooked much like regular stuffed bell peppers and can have many different types of fillings, but Mexican flavors work best with this type of pepper.
Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.
Made this for half time of superbowl for hubby and I. Really good. Made a few changes. Used Anaheim and pablono peppers. Added onion to the chicken and wrapped with thin slices bacon. Cooked on traeger with smoke. We loved them. It such a good recipe to expand from. Used costco rotisserie chicken. Thanks would love to show pic.
Ok,this was great!!! Will be making this again!!! The chicken filling is a nice change from most pepper recipes that call for ground beef or red meat. Full of flavor-made my own taco seasoning -wow!! Thank-you for posting this recipe-will definitely be my sling this on a regular basis.
This was the best stuffed poblanos I ever made! Made the stuffing exactly like you said, but I roasted the poblano halves before stuffing. The stuffing was so creamy and flavorful. Easy recipe but outstanding results. Thank you so much for sharing!