Mexican poblano with spicy chicken

Posted August 7, 2023 by: Admin #Kitchen

We began our search for a healthy alternative to rice immersed in water. And then a revelation came to us: what could be better than the fusion of fragrant herbs, fiery chilli, bold garlic and ever trustworthy onion? In the gastronomic lands of Mexico, the Poblano pepper reigned supreme in these culinary harmonies. Yet this treasure has eluded us, prompting us to cleverly swap it with the green chile, while warmly inviting the lush elegance of spinach to gracefully join the potpourri.

Reasons to love this dish:

• It tantalizes your taste buds with its exquisite flavor and introduces a delightful variation to your rice repertoire.
• It graciously accommodates individuals with gluten intolerance or allergies.
• Whether you’re in need of a swift midday meal or a straightforward, hassle-free dinner option, this recipe stands as the perfect answer.

Storage instructions:

You can preserve this dish by placing it in an airtight container within the refrigerator, where it can maintain its freshness for a span of 24 to 48 hours.

Ingredients:

For Poblano-Infused Rice:

• 125 g of rice
• 90 g of tender spinach shoots
• 17 g of fresh coriander
• 8 g of fresh parsley
• 3 tablespoons of olive oil (for the sauce)
• 1 green chili pepper (approximately 35 g)
• Juice of half a lime
• 1 onion
• 2 large garlic cloves
• 5 cl of vegetable stock

For Spicy Chicken:

• 2 chicken cutlets
• A drizzle of olive oil (for cooking)
• Paprika
• Cumin
• A pinch of cayenne pepper
• Salt
• Pepper

Instructions:

1. Begin by finely dicing the green chili, garlic, and onion. Transfer these to a blender, along with the spinach shoots, fresh coriander, parsley, olive oil, and the juice from half a lime. Add 100 ml of chicken stock to the mix. Blend until all the ingredients meld into a harmonious sauce.
2. Next, prepare the chicken cutlets. Square them off with a knife, then generously drizzle each one with olive oil. Sprinkle paprika, cumin, a touch of cayenne pepper, salt, and pepper over the cutlets. Massage these spices and oil into the chicken to ensure a flavorful coating.
3. In a saucepan, heat a drizzle of olive oil and add the rice. Sauté the rice for about 1 minute, stirring to prevent sticking. Gradually introduce the sauce prepared earlier and pour in 300 ml of stock. Stirring consistently, ensure the rice absorbs the delightful flavors of the sauce.
4. While the rice simmers, keep it moist by adding 100 to 200 ml of stock in increments. At the same time, in a separate frying pan with a drizzle of olive oil, sear the marinated chicken cutlets on high heat. Sprinkle salt and pepper, allowing the cutlets to cook through until they attain perfection.
5. To plate, arrange the flavorful rice in a tantalizing mound. Crown it with the succulent chicken cutlets, and for a final touch, garnish with a scattering of fresh coriander leaves.
6. Delight in the culinary masterpiece you’ve crafted, where Poblano-tinged rice meets spicy, tender chicken in a symphony of flavors.