Spicy Chicken with Poblano Peppers

By Bailey1_

Ingredients

• Roasting chiles is a quick, easy way to intensify their flavor. Here, smoked paprika and cumin match the toasty, fresh-roasted mild poblanos.
• Phase 2
• Serves 4
• Prep time: 20 minutes
• Total time: 45 minutes
• 4 poblano chiles, halved lengthwise and seeded
• 1 Tbls. chicken broth or water
• 1 pound boneless, skinless chicken breast, diced
• 1 cup diced onion
• 1 cup diced red bell pepper
• 3/4 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. minced garlic
• 2 Tbls. finely chopped fresh cilantro

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat the broiler to medium. Place the poblano halves, skin side up, on a foil-lined baking sheet. Broil 8 minutes or until blackened. Seal the peppers in a plastic bag for 15 minutes. Peel and discard the skins.

Heat a large skillet over medium-high heat. Add the chicken broth or water, along with the chicken, onion, bell pepper, paprika, cumin, salt, pepper and garlic. Sauté until the chicken is lightly browned and the vegetables are tender, about 8 minutes. Remove the pan from the heat.

Place the poblano halves, cut side up, on a serving platter or plates. Spoon the chicken mixture over the peppers, sprinkle with cilantro, and serve.