Take your taste buds on a trip to the state of Puebla, Mexico, where the star of this dish, the poblano chili, originates from! This hearty, flavourful recipe is the perfect meal to spice up your weeknight dinner.
Here is how to make it:
Ingredients:
- ½ tablespoon extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried minced onion
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 medium onion, diced
- 2 poblano chiles, ribbed and seeded
- 1 jalapeno (ribbed, seeded if you don’t want it spicy)
- 1 – 8 ounce boneless, skinless, chicken breast, cubed
- 2 – 15 ounce cans of white beans, rinsed and drained
- 3 cups chicken broth
- Lemon or lime quarters – to taste
- Diced avocado (optional)
Preparation:
- Preheat your Quickpot using the SAUTE function. When the display panel reads HOT, add the oil, cumin, minced onion, salt, garlic powder, cayenne, black pepper, onion, poblanos, jalapeno, and chicken. Saute until the chicken begins to turn white and the onion becomes translucent, about 5 minutes.
- Add the beans and broth.
- Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5 minutes.
- Once cooking is finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes – it’s hot.
- Open the cooker and stir in the cilantro. Squeeze some lemon or lime juice and top with avocado, to taste
We hope that you enjoy this beautiful recipe, full of complex flavours and with the perfect amount of heat to welcome the warmer months. If you make this recipe and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.