Flavorful Chicken and Poblano Delight (Print version)

Tender chicken and roasted poblano strips simmered in a creamy lime sauce with corn, onion, garlic, and cilantro.

# Ingredients:

For the roasted poblanos

01 - 4 large poblano peppers
02 - 1 teaspoon olive oil

For the chicken skillet

03 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
04 - 1 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper
06 - 1 tablespoon olive oil
07 - 1 medium yellow onion, thinly sliced
08 - 3 cloves garlic, minced
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon dried oregano
11 - 1 cup (240 ml) low-sodium chicken broth
12 - 1 cup (150 g) corn kernels, fresh or frozen
13 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water
14 - 1/2 cup (120 g) sour cream
15 - 1 tablespoon fresh lime juice
16 - 1/4 cup chopped fresh cilantro, plus more for serving

# Instructions:

01 - Rub poblanos with 1 teaspoon olive oil. Broil on a foil-lined sheet pan, turning often, until blistered and blackened in spots, 8-10 minutes. Cover in a bowl for 10 minutes, then peel, seed, and slice into strips.
02 - Pat the chicken dry and season with 3/4 teaspoon salt and the black pepper. Dry chicken browns better and keeps the sauce from getting watery.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until lightly browned, 3-4 minutes. Transfer to a plate. It does not need to be fully cooked yet.
04 - Lower the heat to medium. Add the onion to the skillet and cook until softened and lightly golden, 5-6 minutes. Stir in garlic, cumin, oregano, and the remaining 1/4 teaspoon salt for 30 seconds.
05 - Add chicken broth, corn, roasted poblano strips, and the seared chicken with any juices. Simmer gently for 6-8 minutes, until the chicken reaches 165°F.
06 - Stir in the cornstarch slurry and cook for 1 minute. Lower the heat, then stir in sour cream, lime juice, and cilantro until the sauce is smooth and glossy. Serve warm with extra cilantro.

# Good to know:

01 - Serve over rice, in tortillas, or with black beans.
02 - Roasted poblanos can be prepared up to 2 days ahead.
03 - Reheat gently to keep the sour cream sauce smooth.

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