Updated: Oct 3, 2020
What you'll need (4 servings):
4 tsp. Cajun Seasoning
1 Poblano Pepper
1 lb Boneless Skinless Chicken Breasts, diced
3 Roma Tomatoes
½ cup Demi-Glace
2 Tbsp. Cornstarch
15 oz. can of Black Beans
4 Green Onions
6 oz. Sour Cream
Thoroughly rinse tomatoes and cut into ¼" diced pieces. Trim and thinly slice green portions of green onions. Mince white portion of green onions. Keep white and green portions separate. Stem poblano pepper, seed, and cut into ½" diced pieces. Clean chicken, then cut into diced size pieces.
Place a medium pot over medium-high heat and add 3 tsp. olive oil. Add chicken to hot pot and cook undisturbed for about 3 to 4 minutes. Stir in Cajun seasoning (Flavor Gods Everything seasoning is optional), season until chicken is completely coated. Add poblano pepper and half of the tomatoes (reserve remaining for pico de gallo). Stir occasionally for about 3-4 minutes. While chicken is cooking, make pico de gallo.
In a mixing bowl, combine white portions of green onions, remaining tomatoes, 1 tsp. olive oil, 1 Tbsp. lime juice (reserve remaining for crema), and a pinch of salt. Set aside.
In another mixing bowl, combine cornstarch and 2 Tbsp. water. Drain beans, then add beans, 2 cups of water and demi-glace to hot pot with chicken. Bring to a simmer, stirring occasionally. Once simmering, add cornstarch-water mixture and 4oz of the sour cream (reserve remaining for crema), stir occasionally for about 3 minutes then remove from burner.
In another small mixing bowl, combine green portions of green onions, remaining sour cream and 1 tsp. remaining lime juice. Add soup to bowl, top with pico de gallo and crema. Enjoy!
Click here to see a video of how I made this.
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