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  • Liz Hoobchaak

Roasted Poblano Chicken

Updated: Nov 6, 2022

This is a SCD-friendly take on a Rick Bayless recipe that has been one our family’s favorites for years. It can be enjoyed as a stew by itself, or as a taco filling. This recipe is a great use of leftover grilled or smoked chicken.


4 large chicken breasts, cooked and shredded

6 Poblano peppers

1 medium yellow onion

1 lb of Spinach

1 tbsp olive oil

2 tsp salt

1 cup of SCD homemade yogurt (For those not following the SCD diet, you can use plain greek yogurt, sour cream or a lactose-free version of one of those.)


1. Preheat oven to 400ºF. Lay the poblano peppers on a baking tray, coat with olive oil and roast for 20 minutes or until charred.

2. Let the peppers cool for 30 minutes. Once fully cool, peel the skin off, remove the stem and seeds and give them a rough chop.

3. Heat a Dutch Oven, or ceramic pot, on the stove on medium heat with the olive oil.

4. Sauté onions until they are lightly caramelized. Add the spinach, poblano peppers and salt and let it cook down until most of the water is removed and spinach is wilted.

5. Add the shredded chicken and yogurt and simmer until heated through.

Recipe yields 4-6 servings.

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