Creamy Green Chile Chicken and Poblano Skillet

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, roasted and diced
• 1 can (4 oz) diced green chiles
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped cilantro

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken and cook until browned, about 5 minutes.
3. 3 Remove chicken and set aside. Add onion and garlic to the skillet, cooking until softened.
4. 4 Stir in roasted poblano, green chiles, diced tomatoes, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.
5. 5 Return chicken to the skillet, reduce heat to low, and simmer for 10 minutes.
6. 6 Sprinkle with cheese and cover until melted.
7. 7 Garnish with cilantro before serving.

Equipment

• Large skillet
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add corn kernels for extra texture.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use cream of chicken soup in place of heavy cream for a shortcut.
• Substitute Monterey Jack with pepper jack cheese for more heat.

Pairings

• A cold Mexican lager complements the dish beautifully.
• Pair with a zesty lime margarita for a festive touch.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Roast your poblano directly over a gas flame for authentic flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with warm tortillas or a side of Mexican rice.
• Pair with a fresh avocado salad for a balanced meal.

FAQ