Pechuga Rellena de Rajas y Queso con Arroz Verde (Stuffed Chicken Breast)
Chicken breasts stuffed with roasted poblano strips and melting cheese, baked and served over green rice with salsa verde.
Made with Salsa verde (cooked tomatillo salsa) and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £2.25 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Roast the whole poblanos on a tray for 20 minutes, turning once, until blistered and soft. Put them in a bowl, cover with a plate for 10 minutes, then peel, remove the seeds and cut into strips.
20 min - 2
Heat 1 tbsp oil in a pan over a medium heat. Cook the onion for 8 minutes until soft and golden, then mix with the poblano strips and cool slightly.
8 min - 3
Cut a deep pocket into the side of each chicken breast, taking care not to cut through. Season inside and out with the cumin, salt and pepper.
- 4
Stuff each breast with a quarter of the pepper mixture and the cheese. Close with cocktail sticks. Brown in the remaining oil in an ovenproof pan for 3 minutes each side.
- 5
Bake at 200°C (180°C fan) for 20 to 25 minutes, until the chicken is white all the way through, the juices run clear and the centre reaches 75 degrees C. Rest for 5 minutes.
23 min - 6
Meanwhile, heat your ready made cilantro lime rice (see the base recipe) in a covered pan with 3 tbsp water until steaming hot. Warm your ready made salsa verde (see the base recipe) in a small pan. Slice the chicken, remove the cocktail sticks and serve on the rice with the salsa.
Tips
- Fresh poblanos are hard to find in the UK. A large green pepper plus one green chilli roasted the same way gives a similar flavour.
- Do not overstuff the pockets, or the cheese will burst out. Pin the opening shut with cocktail sticks and count them before slicing.
- Use a thermometer if you have one. Chicken breast is cooked at 75 degrees C in the thickest part and dries out quickly after that.
Storing and freezing
Keeps in the fridge for up to 2 days once cooled within 1 hour. Reheat only once until steaming hot all the way through. Not recommended for freezing.
Questions
What is Oaxaca cheese?
Oaxaca cheese is a Mexican stringy, mild cow's milk cheese wound into balls. In the UK mozzarella is the closest everyday swap, or use a mild cheddar for more flavour.
Can I make the stuffed chicken ahead?
Yes. Stuff and pin the breasts up to 12 hours before and keep them covered in the fridge. Bake from cold and add 3 to 5 minutes to the time.
Is it spicy?
Poblanos are mild. The heat comes from the salsa verde, so choose a milder version for children.
More made with salsa verde (cooked tomatillo salsa)
Tacos Dorados de Pollo Asado (Crispy Rolled Chicken Tacos)
GFEFNFTacos de Coliflor Adobada (Adobo Cauliflower Tacos)
GFDFEFCazuela de Pollo y Arroz Verde al Horno (Baked Chicken and Green Rice Casserole)
GFEFNFTacos de Chicharron en Salsa Verde (Pork Crackling in Green Salsa Tacos)
EFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.