Preheat large skillet over medium-high heat. Add olive oil to pan and brown chicken in batches; transfer to platter.
Add another tablespoon of olive oil to the same pan and sauté onion, garlic, ground cumin, and Poblano pepper until translucent, about 5 minutes.
Add remaining ingredients and chicken back to pan; bring to boil. Reduce heat and simmer, covered for 20 minutes. Season, to taste, with adobo seasoning. Serve over hot cooked rice topped with cheese and sour cream.