Ingredients:

  • 4 Boneless, skinless chicken thighs or breasts
  • 2 Tbsp Olive Oil (for marinating)
  • 1 Tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper to taste
  • 1 Tbsp Fresh Lime Juice (for marinating)
  • 2 large Poblano Peppers
  • 1 1/2 cups Long-Grain White Rice, rinsed
  • 3 cups Low Sodium Chicken Stock
  • 1/2 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Olive Oil (for sautéing)
  • 2 Tbsp Fresh Lime Juice (for rice)
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1 medium Ripe Avocado
  • 1/4 cup Greek Yoghurt or Sour Cream
  • 1 Tbsp Fresh Lime Juice (for crema)
  • 1-2 Tbsp Water or Milk (to thin)
  • 1/4 tsp Salt (for crema)
  • 1 tin Black Beans, drained & rinsed
  • 1 cup Sweetcorn, thawed or lightly sautéed
  • 1/4 cup Cotija Cheese, crumbled
  • 1/4 cup Pickled Red Onion

Instructions:

  1. Roast the Poblanos: Preheat the grill/broiler to high (or oven to 220°C/425°F). Place the 2 poblano peppers whole onto a baking tray. Roast for 8–12 minutes, turning occasionally, until the skins are blackened and blistered. Transfer peppers immediately to a bowl, cover tightly, and allow to steam for 10 minutes.
  2. Marinate the Chicken: Cut chicken into 1-inch pieces. In a bowl, toss the chicken with olive oil, lime juice, and all the dry spice rub ingredients (chilli powder, cumin, paprika, oregano, garlic powder, salt, pepper). Set aside.
  3. Prepare the Crema: Combine the avocado, yoghurt/sour cream, 1 Tbsp lime juice, salt, water/milk, and coriander (optional) in a blender. Blend until completely smooth and a drizzle-able consistency. Refrigerate until serving.
  4. Start the Poblano Rice Base: In a large pot, heat 1 Tbsp of olive oil over medium heat. Sauté the diced onion and garlic for 3–4 minutes until softened. Add the rinsed rice and sauté for 1 minute until fragrant.
  5. Simmer the Rice: Add the chicken stock and salt/pepper. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15–18 minutes, or until all liquid is absorbed. Turn off heat and keep covered.
  6. Cook the Chicken: While the rice simmers, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5–7 minutes, stirring often, until cooked through and nicely charred.
  7. Finish the Poblano Rice: Once the roasted poblanos have cooled, peel off the charred skin, remove the stem and seeds, and finely chop the flesh. Fluff the cooked rice with a fork. Fold in the chopped poblano, fresh chopped coriander, and the final 2 Tbsp of lime juice. Taste and adjust seasoning.
  8. Build the Bowls: Divide the Poblano Rice evenly among four bowls. Top generously with the Smoky Taco Chicken pieces. Arrange the black beans, sweetcorn, and pickled red onion around the chicken.
  9. Garnish and Serve: Drizzle generously with the prepared Avocado Crema. Finish with a crumble of Cotija cheese and a sprinkle of fresh coriander. Serve immediately.