Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 3 large poblano peppers, seeded and sliced into strips
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 1/2 cup Cotija cheese or Monterey Jack, crumbled/shredded
  • 1 tbsp fresh lime juice
  • 1/4 tsp ground cumin
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat vegetable oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering.
  2. Add cubed chicken, season with salt and pepper, and sear without stirring for 3 minutes to develop a golden-brown crust. Stir and cook for another 2 minutes until almost cooked through; remove chicken and set aside on a plate.
  3. In the same skillet, add sliced poblano peppers and onions in a single layer. Let sit undisturbed for 3-4 minutes until edges are blistered and mahogany-colored.
  4. Stir in minced garlic and ground cumin, cooking for 60 seconds until fragrant.
  5. Lower heat to medium, pour in heavy cream, and bring to a gentle simmer.
  6. Stir in the cheese until melted and the sauce thickens (approximately 3 minutes).
  7. Return chicken and accumulated juices to the pan, stir in lime juice, and simmer for 2 final minutes.
  8. Garnish with chopped fresh cilantro before serving.