Season chicken with salt.
In large Dutch oven or saucepan set over medium heat, add 2 tbsp oil. In batches to avoid crowding, add chicken; cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned.
Add onion, poblano and garlic to oil in Dutch oven set over medium heat. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice. Cook, stirring frequently, for 2 to 3 minutes or until well coated.
Stir in salsa and broth; bring to a boil. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 20 to 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes.
Before serving, fluff rice mixture with fork and garnish with cilantro.
Recipe Tips: Garnish with avocado slices and crumbled cotija cheese, and drizzle with sour cream, if desired.
Use green salsa for an extra pop of color.
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavor, but it can also become overpowering if left sitting too long.
If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.
No! Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups or just for flavoring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sautéed and cooked quickly so that you don’t have large pieces lingering, like stir-fries.
Fresh cilantro is often very sandy, so it’s best to clean it as soon as you get home from the grocery store. Change the water once or twice and wash again, until no more grit remains. As soon as the cilantro is washed clean, spin in a salad spinner. Alternatively, drain it in a large sieve and shake off the excess water. Now, on to the fun part! If you’re wondering how you cut cilantro or how to cut up cilantro, read through the steps below.
If you are in the mood for some different types of chicken recipes our Chicken Biryani is always a family favorite.