Ingredients:

  • 4 boneless, skinless Chicken Breasts (approx. 600g / 1.3 lbs), sliced into strips or cubed
  • 1 tbsp (15 ml) Olive Oil, plus more for cooking
  • 1 tbsp (15g) Smoked Paprika (Pimentón Ahumado)
  • 1 tsp (5g) Ground Cumin
  • 1 tsp (5g) Dried Oregano
  • 1 tsp (5g) Onion Powder
  • 1/2 tsp (2g) Salt
  • 1/4 tsp (1g) Cayenne Pepper (optional, for heat)
  • Juice of 1 Lime
  • 2 large Poblano Peppers (approx. 150g total)
  • 1 cup (200g) Long Grain White Rice (Basmati or Jasmine recommended), rinsed thoroughly
  • 1 tbsp (15 ml) Vegetable Oil
  • 1/2 medium White Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 3/4 cups (415 ml) Chicken Stock (low sodium)
  • 1/2 cup (120 ml) Whole Milk or Single Cream
  • 1/4 cup (15g) Fresh Coriander (Cilantro), packed
  • 1/2 tsp (3g) Salt (for rice)
  • 1/2 cup (120g) Sour Cream or Greek Yoghurt
  • Juice of 1/2 Lime (for crema)
  • 1/4 tsp (1g) Salt (for crema)
  • 1 cup (150g) Canned Black Beans, rinsed and drained
  • 1 cup (150g) Corn Kernels (fresh, frozen, or drained canned)
  • 1/2 cup (50g) Crumbled Cotija Cheese (or mature Feta as a substitute)
  • 1/2 Red Onion, thinly sliced (optional, for crunch)
  • Extra Lime wedges, for serving

Instructions:

  1. Prepare and Marinate the Chicken: In a medium bowl, combine the chicken strips, 1 tbsp olive oil, lime juice, smoked paprika, cumin, oregano, onion powder, salt, and cayenne (if using). Toss well to ensure the chicken is completely coated. Set aside to marinate for a minimum of 15 minutes.
  2. Roast the Poblanos: Preheat the grill or oven to 200°C (400°F). Place the poblano peppers on a baking tray. Roast for 10–15 minutes, turning occasionally, until the skin is blackened. Immediately transfer the hot peppers to a heatproof bowl and cover tightly to steam for 10 minutes. Peel the charred skin off the peppers, remove seeds and stems, and set the flesh aside.
  3. Prepare the Poblano Liquid: Place the roasted poblano flesh, chicken stock, milk/cream, and coriander into a blender. Blend until completely smooth and a vibrant green liquid is formed.
  4. Sauté Aromatics and Rice: Heat the vegetable oil in the saucepan over medium heat. Add the diced white onion and sauté until softened (about 5 minutes). Add the minced garlic and cook for 1 minute. Add the rinsed rice to the pan and stir for 1 minute to lightly toast the grains.
  5. Cook the Poblano Rice: Pour the green poblano liquid and salt into the pan. Bring the mixture to a strong simmer. Reduce the heat to the lowest setting, cover the pan tightly, and cook undisturbed for 18 minutes. Remove the pan from the heat and let it sit (still covered) for 5–10 minutes. Fluff gently with a fork before serving.
  6. Cook the Chicken: While the rice is resting, heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken and cook for 6–8 minutes, stirring only occasionally, until the strips are deeply browned and cooked through.
  7. Make the Crema: In a small bowl, whisk together the sour cream (or yoghurt), lime juice, and salt until smooth and drizzle-able.
  8. Assemble the Bowls: Spoon a generous portion of the Poblano rice into each bowl. Top the rice with the Smoky Chicken, black beans, and corn kernels. Drizzle generously with the Lime Crema, sprinkle with Cotija cheese, and garnish with sliced red onion and a wedge of fresh lime.