Friday, December 25, 2020

Poblano Chicken Rice Bowls

Typically this is not a recipe I would post in the middle of winter, but it was a Tuesday, and I was tired of just plain tacos.  Now, I love me some Chipotle, but the amount of sodium they use in their food, is enough to make me uncomfortable for days.  So I occasionally treat myself to a burrito bowl on a rare occasion. 

When I came across this recipe, I was like, seems like a Chipotle style meal.  Let’s give it a shot?

















Poblano Chicken Rice Bowls

INGREDIENTS

  • 1 1/4 pounds boneless skinless chicken breasts, cut 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 medium red onion, peeled and diced
  • 1/4 cup cilantro, minced plus more for garnish
  • 1 poblano pepper, seeded and diced
  • 3 tomatoes, cored and diced
  • 1 lime, halved
  • taco seasoning
  • kosher salt
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked rice, heated
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup sour cream 
  • Taco sauce, optional 

Taco seasoning:

  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon black pepper 
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano

INSTRUCTIONS

  1. Combine the diced chicken and taco seasoning in a small bowl and set aside.
  2. To make the pico de gallo: set 3 tablespoons of the diced onion aside and place it in a bowl with tomato, cilantro, 2 teaspoons lime juice, 1/4 teaspoon salt. Set aside.
  3. Add oil to a large skillet over medium-high heat. When hot, add the chicken and cook until it starts to brown, 2 to 3 minutes. Salt as needed. 
  4. Add the remaining onion, poblano pepper and taco seasoning to the skillet and cook until it softens, 2 to 3 minutes. Add 1/2 cup water and corn. Cook 1 to 2 minutes then remove from heat.
  5. Divide rice in 4 bowls, top with chicken, cheese, pico de gallo and sour cream.






























Inspired by a recipe on Skinnytaste. 

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