Cook Dinner With Me: Chicken Thighs, Poblano Sauce, and Pink Beans

1. In a large bowl, toss the chicken with oil, all the spices (salt, garlic powder, onion powder, paprika, cumin, oregano), tomato paste, Sazon, and a squeeze of lime juice. Cover and let it marinate for at least 30 minutes.
2. Heat a cast iron pan or griddle over medium-high heat. Cook the chicken until golden on both sides and fully cooked through.
3. While the chicken cooks, heat a bit of oil in a pot over medium heat. Sauté the diced red onion, bell pepper, and minced garlic until softened. Stir in the drained pink beans, season with salt, pepper, Sazon, and lime juice. Let it simmer until the beans are warmed and tender.
4. For the poblano sauce: char the poblano peppers until blackened, then let them cool. Peel the skins off if you desire a smoother sauce. Blend the charred peppers with Greek yogurt, honey, garlic clove, lime juice, salt, and pepper until creamy. Taste and adjust lime and seasoning as needed. Enjoy!