"The convenience of the Instant Pot along with basic techniques make this creamy, fragrant warming chicken stew."
Roasted Poblano Chicken Stew
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Prep time: 25mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 boneless, skinless chicken breasts
- 2 cups chicken stock
- 2 bay leaves
- 1 chili powder
- 1 teaspoon black pepper
- 2 large poblano chiles
- 1 medium yellow onion
- 6 garlic unpeeled
- 1 cup pepitas, green pumpkin seeds
- 1 jalapeno pepper, seeded and diced
- 1 cup cilantro
- 1 cup heavy cream
- 1 tabelspoons Mexican oregano
- 2 tabelspoons Mexican crema
- 1/2 cup cilantro
- 1/3 cup diced tomato
- 1/3 cup crumbled queso fresco cheese
- 1/2 cup thinly sliced radish
Method
Step 1
Place the chicken breasts in the multi-pot, then add the chicken stock, bay leaves, oregano, chili powder and black pepper. Pressure cook the chicken for 8 minutes. Carefully release the pressure and remove the chicken breasts. Cover and refrigerate until chilled. Drain the chicken stock and reserve for the stew.
Step 2
Recipe Note-We used the multi-pot cooker to poach the chicken breasts under pressure in just 8 minutes, but poaching the chicken breasts in liquid in a stockpot for 20 minutes works just as good. Make sure to cool the chicken breasts in the refrigerator and then pull the meat off in chunks before finishing the stew.
Step 3
Heat the oven on high broil. Cut the poblano peppers in half, then scoop out the seeds and stems. Flatten the peppers with you hand and place them on a rack over a cookie sheet. Broil the peppers until charred, about 3 minutes. Removed the peppers from the oven and place in a brown paper bag (or plastic bag), to cool. Peel off the blackened skin from the peppers.
Step 4
Reduce the oven to 350 , and spread the pepitas on a cookie sheet. Toast the pepitas just until they start to brown, about 8 minutes. Reserve 2/3 cup of the toasted pepitas for the stew and 1/3 cup for garnish.
Step 5
Heat a skillet over medium-high heat and add the onion halves and garlic cloves. Roast until charred, about 5 minutes. Remove the onions and garlic cloves and let cool, then remove the skins and roughly chop.
Step 6
In a food processor, add the poblanos, onion, garlic. jalapeno and cilantro and pulse to make a thick stew. With the processor running, add the cream, pepitas, oregano and enough of the reserved chicken stock to make a stew consistency. Pour the stew into a stockpot over medium heat.
Step 7
Pull the chilled chicken breast into small chunks, (you should have 2 cups of chicken meat). Add 1 ½ cups of the chicken meat to the stew in the stockpot. Bring the mixture to a simmer and cook for 15 minutes until the stew is hot.
Step 8
Ladle the stew into serving bowls, then garnish each bowl with some of the reserved chicken meat, a drizzle of Mexican crema, cilantro, tomato, feta, toasted pepitas and sliced radish.