Creamy Poblano Chicken Pepita Bowl
A comforting bowl of creamy poblano chicken topped with crunchy pepitas, perfect for a hearty meal.
Equipment
- 1 Skillet large
- 1 Blender
- 1 Baking Sheet
Ingredients
Main Ingredients
- 2 lbs boneless chicken breasts
- 3 poblano peppers
- 1 cup heavy cream
- 1 cup chicken broth
- 1 onion diced
- 3 cloves garlic minced
- 1/2 cup pepitas toasted
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Add-Ons
- Fresh cilantro for garnish
- Lime wedges for serving
- Queso fresco crumbled
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and cumin. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides. Remove from the skillet and set aside.
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Peel, seed, and chop the peppers.
- In the same skillet, sauté the onions and garlic until translucent. Add the chopped poblanos, chicken broth, and heavy cream, and simmer until the sauce thickens. Blend until smooth.
- Return the chicken to the skillet, cover with the poblano sauce, and simmer until the chicken is cooked through.
- Serve the chicken and sauce over a bed of rice or quinoa, and sprinkle with toasted pepitas.
- Garnish with fresh cilantro and lime wedges before serving.
Storage and Serving
- Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove.
- Pair with a fresh salad or roasted vegetables for a complete meal.
Notes
Pro Tips: Ensure poblanos are well-roasted for maximum flavor. Ingredient Substitutions: Use turkey or tofu for a different protein. How to Serve: Best served with rice or quinoa. Storage & Freshness: Keep refrigerated for up to 3 days. Make-Ahead Tips: Prepare sauce and chicken in advance for quick assembly.