Creamy Poblano Chicken and Corn Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 poblano pepper, diced
• 1 1/2 cups frozen corn
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Add garlic and chicken, season with salt and pepper, and cook until chicken is browned.
3. 3 Stir in smoked paprika and ground cumin, cooking for another minute.
4. 4 Add poblano pepper and cook for 2 minutes.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Stir in frozen corn and reduce heat to low, covering and letting it cook for 10 minutes.
7. 7 Stir in heavy cream and cheese until melted and sauce is creamy.
8. 8 Taste and adjust seasoning if needed.
9. 9 Serve hot, garnished with fresh cilantro if desired.

Equipment

• Large skillet with a lid

Variations

• Add diced tomatoes for a tangier flavor.
• Top with crumbled queso fresco or a dollop of sour cream.

Substitutions

• Substitute chicken with shrimp for a seafood twist.
• Use almond milk in place of heavy cream for a lighter option.

Pairings

• A crisp Sauvignon Blanc
• Warm corn tortillas and a lime wedge

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a spicier kick, add a pinch of cayenne pepper or use diced jalapeños instead of poblano.

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 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Serving Suggestions

• Serve with warm tortillas or over a bed of fluffy rice.
• Pairs well with a fresh avocado salad.

FAQ