Prepare the Poblanos

1. Slice one poblano pepper into thin strips.
2. Roast the second poblano over a flame or under a broiler until charred on all sides.
3. Transfer to a sealed bag or covered bowl and let steam for 10 minutes.
4. Peel off the skin, remove seeds, and set aside.

Cook the Chicken

5. Heat a large skillet over medium heat and add 2 tbsp oil or butter.
6. Season chicken with salt and pepper.
7. Sear chicken for 4–5 minutes per side until golden brown.
8. Remove and set aside (it will finish cooking later).

Build the Sauce

9. Add remaining oil or butter to the skillet.
10. Sauté onions and sliced poblano peppers for about 5 minutes.
11. Add garlic and cook for 1 minute.

Blend the Sauce

12. In a blender, combine roasted poblano, cilantro, 1/4 tsp salt, and 1/2 cup chicken stock.
13. Blend until smooth.

Finish the Dish

14. Pour sauce into the skillet.
15. Add remaining stock, cream, lime juice, honey, and salt.
16. Bring to a boil, then reduce to a simmer.
17. Return chicken to skillet, cover, and cook until internal temp reaches 165°F.
18. Adjust seasoning and thin sauce with stock if needed.

Make the Rice Pilaf

19. Heat butter in a saucepan over medium heat.
20. Sauté onion and garlic for 1–2 minutes.
21. Add rice and orzo; toast for 2–3 minutes.
22. Stir in chicken stock and salt; bring to a boil.
23. Cover and simmer for 15 minutes.
24. Let steam off heat for 10–15 minutes.
25. Fluff and stir in lime juice and cilantro.