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Poblano Bliss Chicken and Cilantro Rice Pilaf

Name: Poblano Bliss Chicken and Cilantro Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup low-sodium chicken stock; 1 tsp honey; 1/4 cup cilantro, chopped; 2 large poblano peppers; 1/4 cup orzo; 4 chicken breasts; 1/2 large onion, sliced; 2 large garlic cloves, minced; 3/4 tsp kosher salt; 1 cup packed cilantro leaves; 3/4 cup heavy cream; 2 large garlic cloves, minced; 1 tbsp lime juice; 1/2 small onion, diced; 1/2 cup jasmine rice; 1/2 tsp kosher salt; 2 tsp lime juice; 1 1/4 cup low-sodium chicken stock; 3 tbsp butter; 1 tbsp butter

Satisfy your taste buds with Poblano Bliss Chicken served on a bed of Cilantro Rice Pilaf. Tender chicken breasts are pan-seared in butter and then simmered in a mouthwatering poblano cream sauce with caramelized onions and poblano pepper slices. The cilantro rice pilaf ties it all together for a sc...

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45 min

TOTAL TIME

749

CALORIES

$2.40

PER SERVING

Directions

CHICKEN

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Slice one poblano pepper into thin strips. Roast the other poblano pepper.

Char the whole poblano pepper over a gas stove, or place under a preheated broiler until the skin is blackened on all sides. Transfer the roasted pepper to a large plastic bag or a bowl covered with plastic wrap to steam for 10 minutes.

Remove the roasted poblano pepper from the bag or bowl, then peel off the skin, and remove the membranes and seeds.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Season both sides of the chicken breasts with salt and pepper.

Once the skillet is hot, add the chicken and sear until golden brown on both sides. Remove the chicken from the pan and set aside.

Add the sliced poblano pepper, onion, and remaining 1 tablespoon of butter into the skillet and sauté for about 5 minutes until softened.

Lightly season the vegetables with salt and add minced garlic, cooking for another minute.

In a blender, combine the roasted poblano pepper, cilantro leaves, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth.

Pour the pureed poblano mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining chicken stock, heavy cream, lime juice, honey, and remaining 1/2 teaspoon salt.

Bring the mixture to a boil, then reduce to a simmer. Add the chicken breasts back to the skillet, cover, and simmer until the chicken reaches an internal temperature of 165°F.

If needed, add more chicken stock to loosen the sauce, and season to taste with salt and pepper.

RICE PILAF

Heat a medium saucepan over medium heat, and melt 1 tablespoon of butter.

Add diced onion and minced garlic, and sauté for 1-2 minutes until softened.

Add the jasmine rice and orzo to the saucepan, and toast for 2-3 minutes until slightly brown.

Stir in the chicken stock and 1/4 teaspoon salt, bring to a boil, and reduce to a simmer.

Cover and simmer for 15 minutes, then remove from the heat and let the rice steam for 10-15 minutes.

Fluff the rice with a fork, and add the chopped cilantro and lime juice. Stir to combine, and season with salt and pepper to taste.

Health Info

Macros

37g

CARBS