Frijoles Fresca Con Pollo
Frijoles Fresca con Pollo is a recipe with a modest amount of spiciness and massive amount of flavor. Hands down, one of our favorites!
This is one of our most favorite recipes. The mild spice from the poblano peppers combines perfectly with the chicken and black beans, and the sour cream drizzle is *chef’s kiss* flawless.
When my husband and I want to impress people, this is one of our options that is always at the top of the list. Our guests always ask for a second helping because it’s just that delicious. Don’t believe me? Make it yourself to try and prove me wrong.
Adapted from…
A few times in the past, my husband and I had recipe fatigue. We weren’t averse to grocery shopping or preparing dinner, but neither one of us wanted to choose the recipes for the week. To try and shake things up, we tried Hello Fresh. It was expensive after the discounts and free trials ended (but luckily we still had a military discount, and this was before Hello Fresh charged a delivery fee). However, we both loved that we could select the best looking recipes for the week with minimal effort.
The best recipe that we tried through Hello Fresh was Frijoles Fresca Bowls. The irksome (yet business savvy) component about Hello Fresh recipes is that they all have a “secret” ingredient; one that you cannot easily replicate or purchase to get the dish to be as delicious as it was when it was made with their ingredients. However, my version of this recipe, which adds chicken and has modified spices substituted for their proprietary “Southwest Spice Blend,” is just as tasty. No secrets here.
Recipe Overview
Prep all ingredients.
- Tomato salad: Mix tomatoes, scallion greens, salt, and pepper. Drizzle with olive oil.
- Chicken: Add to pan over medium heat; sauté until cooked through.
- Rice: Cook according to package directions.
- Poblano and Beans: Cook poblano peppers and scallion whites over medium heat until peppers begin to soften. Add beans, spices and green salsa. Add cooked chicken (from above).
Put it all together! Serve poblano, beans and chicken over the rice, then top with the tomato salsa.
FAQs & Tips
Question 1: What if I can’t find Poblano Peppers?
Poblano peppers are not the most widely available ingredient in my experience. I have been able to find them at Walmart and Food Lion, but not at Harris Teeter or Publix. (I can’t speak to ALL Harris Teeter or Publix stores, but at least the ones I have shopped at.)
If you can’t find poblano peppers, or if you want to eliminate any spiciness to the dish, green peppers are my go-to alternative.
Question 2: Would this freeze and reheat well?
I’ve never tried freezing it because there is never enough remaining. It does refrigerate and re-heat (via microwave) well. I suspect that the black bean/poblano/chicken portion would easily freeze and reheat well; just serve it with freshly made rice and tomato salad.
Recipe Quick Stats
Cost:
Total Recipe Cost = $15.53 · $3.88 per serving
Nutrition:
Servings: 4
Calories: 779 kcal · Total Fat: 9.9 g · Sodium: 1151.9 mg · Total Carb: 110.6 g · Dietary Fiber: 13.4 g · Protein: 57.9 g
Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.
Frijoles Fresca Con Pollo
Ingredients
- 2 tsp Olive Oil, divided
- 5 Poblano Peppers (~ 4 cup chopped)
- 5 Scallions
- 4 Roma Tomatoes
- 4 Chicken Breasts (~24 oz)
- 2 cans Black Beans (~31 oz)
- 6 tbsp Sour Cream
- 1.5 cup Jasmine Rice (uncooked, yields 4-5 cups cooked)
- ½ tsp Garlic Powder
- ¼ tsp Chili Powder
- ¼ tsp Cumin
- ¾ cup Green Salsa (mild)
Instructions
Wash Produce and Prep Ingredients
- Finely slice scallions; separate whites from greens. Dice Roma tomatoes. Core, de-seed, and chop poblano peppers. Dice the chicken breasts. Drain and rinse black beans.
- Combine sour cream with water, 1 tsp at a time, and stir until it has a drizzle-like consistency.
Rice
- Cook rice according to package directions. Remove from heat can keep lid on pot to keep warm until serving.
Chicken
- Add diced chicken to a pan over medium heat. Sauté until chicken is cooked through.
Poblano and Beans
- Drizzle 1 tsp of olive oil in a a second pan over medium to medium-high heat, then add the chopped poblano peppers and scallion whites . Stir occasionally and cook until the poblanos begin to soften, 5-7 minutes.
- Add in black beans and spices, and cook for another 3-4 minutes.
- Add in green salsa and stir. Add in cooked chicken. Continue to heat for 2-3 minutes.
Tomato Salad
- Combine diced Roma tomatoes and scallion whites in a bowl. Drizzle with 1 tsp olive oil. Season with salt and pepper to taste.
Finishing Touches
- Serve poblano, bean, and chicken mixture over rice. Top with tomato salad and drizzle with sour cream.