Go Back
+ servings
Poblano Chicken Risotto in a pan
Print Recipe
4.63 from 8 votes

Poblano Chicken Risotto

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 347kcal

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

Serving: 8g | Calories: 347kcal | Carbohydrates: 19.6g | Protein: 19.8g | Fat: 18.9g | Saturated Fat: 8.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 6.6g | Cholesterol: 60.7mg | Sodium: 831.4mg | Potassium: 81.6mg | Fiber: 1.9g | Sugar: 1.4g | Vitamin A: 575IU | Vitamin C: 5.4mg | Calcium: 144mg | Iron: 0.7mg