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–+ servings
Spicy Chicken Poblano Ristto

Spicy Chicken Poblano Risotto: Creamy Comfort in Every Bite

This Spicy Chicken Poblano Risotto combines tender chicken with poblano peppers and red pepper flakes for a cozy, flavorful dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for creamy texture.
  • 4 cups Chicken Broth Warmed for best results.
  • 1 medium Poblano Pepper Chopped.
  • ½ teaspoon Red Pepper Flakes Adjust for spice preference.
  • 2 tablespoons Cooking Wine (Chardonnay) Enhances flavor.
  • 2 cups Chicken (cooked and shredded) Leftover chicken works well.
  • 2 tablespoons Olive Oil For sautéing.
  • ½ cup Cheese (typically Parmesan) Freshly grated.
Optional Toppings
  • 1 bunch Fresh Herbs Cilantro or parsley.
  • to taste Extra Cheese Feta or cotija can be added.

Equipment

  • Dutch oven
  • Instant Pot

Method
 

Step-by-Step Instructions
  1. In a large pan, heat olive oil over medium heat. Add chopped poblano and red pepper flakes. Sauté for 3-4 minutes until soft.
  2. Pour in Arborio rice, stirring to coat. Toast rice for 2-3 minutes until slightly translucent.
  3. Gradually add warmed chicken broth, stirring continuously for about 20-25 minutes until creamy.
  4. Fold in cooked chicken and cheese, stirring until melted and well combined.
  5. For Instant Pot, sauté olive oil, peppers, and flakes. Toast rice, then add broth. Cook on high pressure for 6 minutes, then natural release for 11 minutes.
  6. Stir in cheese after cooking, garnish with fresh herbs or extra cheese as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 900IUVitamin C: 45mgCalcium: 250mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for up to 3 months.

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