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Poblano Chicken Risotto is a perfect combination of tender chicken, roasted poblano peppers and creamy risotto. Easy to bring together, this Poblano Chicken Risotto is hearty, delicious and bursting with big flavors.
Quick, easy meals area busy persons best friend and this Poblano Chicken Risotto is my new BFF. Talk about an easy chicken dinner idea that is packed with a ton of flavors, this Poblano Chicken Risotto is new star of chicken dinner night. There are just some nights you don’t (can’t!) think too hard about dinner … you know what I mean, when someone asks ‘What’s for dinner?’ and your mind goes completely blank. BLANK!! When I say blank, I mean complete void of inspiration or ideas and you find yourself wandering around the supermarket with no clue as to what you are going to make to feed your family for dinner. You are slowly walking up and down every aisle, nothing in your cart, hopeless look on your face and let’s be honest, the manager is debating on if he should call Security on you. Let me help you out on this one… grab what you need for this Poblano Chicken Risotto and leave the store before things get embarrassing for you.
WAIT! HOW DO YOU ROAST PEPPERS?
Roasting peppers is easy, I promise. After you roast your first pepper, you will be amazed at how easy is it and then you will be roasting peppers all the time! For this Poblano Chicken Risotto, you want to roast the poblano peppers in your oven.
Line a baking sheet with parchment paper or aluminum foil, rub the peppers with olive oil and then broil your peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the pepper. Once charred, move your peppers to a bowl and cover it with plastic wrap.
Let it sit for 20 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. What you have remaining are the perfect roasted peppers for your Poblano Chicken Risotto.
WHICH RICE IS BEST FOR RISOTTO?
I use only Italian short-grain Aroborio rice. Arborio has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto. It is commonly found in the pasta / rice aisles in most grocery stores.
HOW DO YOU MAKE POBLANO CHICKEN RISOTTO?
Easy! To make Poblano Chicken Risotto, you want to start by roasting the poblano peppers in your oven. Line a baking sheet with parchment paper or foil, rub the peppers with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers. Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces.
While your pepper is resting, lay out your pieces of uncooked bacon on a cookie sheet covered in foil and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.
Cut the chicken breasts into bite sized pieces and lightly season with lemon pepper seasoning. In a large pot over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 – 7 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the pot and set aside. Using the same skillet, add butter and once melted, add garlic and stirring, cook for one minute.
Add in arborio rice and stir to mix, coating the rice in the butter and onions. Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used. This should take about 15 – 20 minutes. Once the risotto is soft and creamy, add in the diced poblano pepper, Parmesan cheese, diced green onions, remaining butter, bacon and cooked chicken pieces. Stir to combine and serve immediately.
I love love love this Poblano Chicken Risotto meal. It’s quick to make, it tastes amazing and you know you are serving your family a hearty home cooked meal instead of giving in and calling for take-out. Tired of chicken?… Add in 1 lb of cooked shrimp instead. Make this recipe your own and I bet you find that ‘chicken night’ just got a little bit easier.
Enjoy!
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Poblano Chicken Risotto
Ingredients
- 3 large poblano peppers diced
- 6 pieces bacon cooked crispy, diced or 1 pouch of pre-cooked pieces
- 2 tablespoons olive oil
- 3 chicken breasts bite sized pieces
- 1 tablespoon lemon pepper
- 6 tablespoons butter divided
- 4 cloves garlic minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 6 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 green onions diced
- 3/4 cup Parmesan cheese grated
- squeeze of lemon
Instructions
- Easy! To make Poblano Chicken Risotto, you want to start by roasting the poblano peppers in your oven. Line a baking sheet with parchment paper, rub the pepper with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers. Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces.
- While your pepper is resting, lay out your pieces of uncooked bacon on a cookie sheet covered in foil and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.
- Cut the chicken breasts into bite sized pieces and lightly season with lemon pepper seasoning. In a large pot over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 - 7 minutes or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the pot and set aside.
- Using the same skillet, add 4 tablespoons butter and once melted, add garlic and cook for 1 minute. Add in arborio rice and stir to mix, coating the rice in the butter and onions. Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used. This should take about 15 – 20 minutes.
- Once the risotto is soft and creamy, add in the diced poblano pepper, Parmesan cheese, spices, remaining butter, green onions, bacon and cooked chicken pieces. Add a squeeze of lemon, stir to combine and serve immediately.
Nutrition
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