Chimi Chicken and Yellow Rice Bowls

Meanwhile, wash and dry all produce. Halve, core, and slice poblano into ½-inch-thick strips. Halve, peel, and slice onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (3 TBSP for 4). Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until softened and lightly charred, 18-20 minutes.

While veggies roast, finely dice tomato. Zest 1 lemon; quarter lemons. Mince garlic. Finely chop cilantro leaves and stems. Thinly slice chili.

In a small bowl, combine cilantro, half the garlic, half the cumin (you’ll use the rest later), and juice from 1 lemon (2 lemons for 4 servings). Add as much lemon zest and chili as you like. Stir in 2 TBSP olive oil (4 TBSP for 4); season generously with salt and pepper. In a separate small bowl, combine tomato, minced onion, and lemon juice to taste. Season with salt and pepper.

Pat chicken dry with paper towels; season with salt, pepper, and remaining cumin. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked though, 4-6 minutes. Stir in 2 TBSP water (4 TBSP for 4) and remaining garlic and stock concentrates until combined. Simmer until saucy, 1-2 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.