Season chicken with salt.
In large Dutch oven or saucepan set over medium heat, add 2 tbsp oil. In batches to avoid crowding, add chicken; cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned.
Add onion, poblano and garlic to oil in Dutch oven set over medium heat. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice. Cook, stirring frequently, for 2 to 3 minutes or until well coated.
Stir in salsa and broth; bring to a boil. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 20 to 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes.
Before serving, fluff rice mixture with fork and garnish with cilantro.
Recipe Tips: Garnish with avocado slices and crumbled cotija cheese, and drizzle with sour cream, if desired.
Use green salsa for an extra pop of color.