Chicken Taco Poblano Rice Bowls (Printer-Friendly)
Enjoy a bold mix of chicken, poblano peppers, and seasoned rice finished with customizable fresh toppings.
# What You’ll Need to Cook:
→ Protein
01 -
400 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 -
2 fresh poblano peppers, roasted, peeled, seeded, and diced
03 -
1 medium tomato, diced
04 -
1 ripe avocado, sliced
05 -
40 g lettuce leaves, shredded
06 -
20 g red onion, thinly sliced
07 -
40 g corn kernels, roasted
→ Rice
08 -
200 g long-grain white rice, rinsed thoroughly
09 -
400 ml low-sodium chicken broth
→ Spices and Seasoning
10 -
1 tablespoon olive oil
11 -
1 teaspoon chili powder
12 -
1 teaspoon ground cumin
13 -
1 teaspoon dried oregano
14 -
1/2 teaspoon smoked paprika
15 -
1/2 teaspoon garlic powder
16 -
1/4 teaspoon sea salt
17 -
1/4 teaspoon freshly ground black pepper
→ Toppings & Garnishes
18 -
40 g queso fresco, crumbled
19 -
10 g fresh cilantro leaves, roughly chopped
20 -
1 lime, cut into wedges
# Steps to Prepare:
01 -
Rinse the long-grain white rice under cold water until the water runs clear. In a saucepan, heat 1/2 tablespoon olive oil over medium heat, add rice, and toast for 2-3 minutes until lightly golden. Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
02 -
Char poblano peppers over an open flame or under a grill until all sides are blackened. Transfer to a bowl, cover, and let steam 10 minutes. Peel off skins, remove seeds, dice, and set aside.
03 -
In a bowl, combine chicken with chili powder, cumin, oregano, paprika, garlic powder, salt, black pepper, and 1/2 tablespoon olive oil. Mix thoroughly and marinate for at least 30 minutes for optimal flavor.
04 -
Heat a non-stick skillet over medium-high heat. Add marinated chicken and cook, stirring, for 6-8 minutes until golden brown and fully cooked through. Set aside and keep warm.
05 -
Dice tomato, slice avocado, shred lettuce, thinly slice red onion, and chop cilantro. Roast corn kernels in a dry pan over medium high heat for 3-4 minutes until lightly charred.
06 -
Divide cooked rice evenly among serving bowls. Top each with cooked chicken, roasted poblano pepper, tomato, avocado, lettuce, red onion, and roasted corn. Sprinkle with crumbled queso fresco and chopped cilantro. Garnish each bowl with a lime wedge.
# Extra Cooking Tips:
01 -
For deeper flavor, chicken may be marinated up to 12 hours in advance.
02 -
Keep the toppings and hot components separate until serving for best texture if preparing ahead.
03 -
Substitute black beans or grilled tofu for a vegetarian version.