Pueblo Chile and Chicken Skillet Dinner
Pueblo chiles are having their moment right now across the Front Range, and if you've spotted them at the market, grab a few. These mild, slightly sweet peppers are perfect for a weeknight: they roast quickly in a hot pan, collapse into a silky sauce, and turn a simple chicken dinner into something that tastes like you planned it. No fancy technique needed. This is the kind of meal that works on a Tuesday when you're tired but want something real.
Ingredients
- 4 Pueblo chiles (about 1 pound), stems removed, halved lengthwise, seeds and ribs removed
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, sliced into half-moons
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 200 ml chicken broth
- 100 ml heavy cream
- Salt and pepper to taste
- 100 g sharp cheddar, shredded (optional but good)
- Fresh cilantro for garnish (optional)
- Rice or flour tortillas for serving
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
- Season the chicken pieces with salt and pepper, then add them to the hot skillet and cook for 5–6 minutes, stirring occasionally, until lightly browned on the outside (it doesn't need to be cooked through yet).
- Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of oil to the same skillet and add the sliced onion.
- Cook the onion for 3–4 minutes, stirring occasionally, until it begins to soften.
- Add the minced garlic, cumin, and oregano, and stir constantly for about 30 seconds until fragrant.
- Add the halved Pueblo chiles to the skillet and cook for 2–3 minutes, stirring gently, so they begin to soften and blister slightly.
- Pour in the chicken broth and bring to a simmer.
- Return the chicken to the skillet along with any juices from the plate.
- Simmer uncovered for 8–10 minutes, until the chiles are very soft and the chicken is cooked through.
- Remove the skillet from heat and stir in the heavy cream.
- Taste and adjust salt and pepper as needed.
- If using cheese, sprinkle it over the top and let it melt for a minute.
- Serve over rice or with warm tortillas, and garnish with fresh cilantro if you have it.