🌶 Creamy Chicken with a Dash of Dew Spice Magic

Serves 2 – Double for 4 if you’re feeling generous… or just really hungry.

Welcome to My Kitchen

You know those nights when you want comfort food… but you also want something that makes you feel like you’re on vacation somewhere warm, colorful, and just a little wild?

That’s where Dew Spice Blend comes in. It’s not just seasoning—it’s an experience.

One dash and suddenly your Tuesday night chicken dinner becomes the kind of meal that gets applause. This creamy chicken recipe is bold, a little sweet, a little spicy, and downright irresistible.

Grab your frying pan, crank up your favorite cooking playlist, and let’s turn a regular night into something worth remembering.

What You’ll Need

Cooking Tools

• Frying pan

• Medium pot

• Knife

• Cutting board

  
  

From the Pantry

• Olive oil (or a neutral cooking oil)

• Salt & pepper

• Dew Spice Blend (from DewChilli.com – your new favorite flavor weapon)

  
  

From the Grocery

• 10 oz boneless chicken (or shrimp… or be bold and use both)

• ½ cup long grain white rice

• 1 yellow onion

• 1 poblano pepper

• 2 tbsp grated cotija cheese (think of cotija as the Mexican cousin of Parmesan—crumbly, salty, and instantly addictive)

• ¼ cup cilantro sauce

• 2 tsp chipotle chili paste

• ¼ cup cornstarch

• 2 tbsp mayonnaise

• 2 tsp honey (I go a little extra because sweet loves heat)

  
  

Let’s Cook!

1️⃣ Cook the Rice

Rinse the rice like you’re panning for gold—look out for any sneaky bits you don’t want. Drain well. In a medium pot, add rice, a big pinch of salt, and 1 cup water. Bring to a boil over high heat. Once boiling, lower to a gentle simmer, cover, and let it chill (well, cook) for 13–15 minutes until the water’s gone and the rice is tender. Fluff with a fork, cover, and keep warm.

2️⃣ Prep the Stars & Make the Sauce

Wash and dry your produce. Slice the onion thin. Cut the poblano in half, remove ribs and seeds, and slice crosswise (wash your hands after—trust me).In a large bowl, whisk together:

• Mayonnaise

• Honey

• 1 tsp warm water

• Chipotle chili paste (add to taste depending on your spice bravery level)

3️⃣ Coat, Cook & Dress the Chicken

Pat the chicken dry. Season with salt and pepper. Toss with cornstarch until coated. In a frying pan, heat a thin layer of oil over medium-high. When a pinch of cornstarch sizzles, it’s go-time. Cook chicken in a single layer, undisturbed, 3–4 minutes until golden. Stir and cook another 3–4 minutes until fully cooked.Transfer chicken to your sauce bowl (keep the tasty browned bits—aka fond—in the pan). Stir to coat and hit it with a dash of Dew Spice.

4️⃣ Cook the Veggies

In the same pan, drizzle olive oil and heat over medium-high. Add onion and poblano, season with salt, pepper, and Dew Spice Blend. Cook 5–7 minutes until softened and lightly browned. Add 2 tbsp water, stir for 30–60 seconds until the water’s gone. Add the veggies to the rice along with the cilantro sauce. Stir, taste, and adjust seasoning.

5️⃣ Plate It Like You Mean It

Spoon the cilantro rice onto plates, top with creamy chipotle chicken, and finish with a sprinkle of cotija cheese. Take a photo, tag it with #DewSpiceLife, and dig in.

💡 Cotija Cheese 101: This crumbly Mexican cheese is like Parmesan’s fun-loving cousin. It doesn’t melt much, but its salty punch and creamy crumble make it the ultimate topper for spicy, savory dishes.