Jerk Chicken Stuffed Poblano Peppers
My first stuffed pepper recipe were these Mediterranean-inspired Farro and Turkey Stuffed Bell Peppers. I’ve turned to the Caribbean for inspiration on this one.
Jerk is a style of cooking native to Jamaica. It’s not just the seasoning but also how the meat is cooked. True jerk has a smoky taste as a result of the meat being cooked over charcoal or in wood burning ovens. I did not have access to either of these, so I just cooked my meat in a skillet on stove top. Feel free to use a grill when you cook the chicken.
Try this recipe and let me know what you think in the comments below!
Note: This recipe is intentionally spicy. If you want to reduce the heat of the spiciness then you should reduce or eliminate the amount of scotch bonnet pepper.
Prep Time: 15 minutes.
. Inactive: 60+ minutes
. Cook Time: 50 minutes Yield: Serves 6
1 1/2 Lbs Boneless Chicken (breast, leg, or thighs)
6 Poblano Peppers
16 Oz Can Black Beans
1 Large Red or Yellow Onion, chopped
2 Cloves Garlic, minced
1/2 Cup Cilantro, chopped
1 Cup Tomatoes, chopped
1/2 Cup Mozzarella or Cheddar Cheese, shredded
1 Tbsp Olive Oil
Your preferred jerk marinade (or follow marinade recipe below)
Salt & Black pepper to taste
1/4 Large Yellow Onion
4 Cloves Garlic
2” Piece of Ginger
1 Scotch Bonnet Pepper
1 Tbsp Ground Allspice
1 Tbsp Cinnamon Powder
1 Tbsp Black Pepper
1 Tbsp Dried Thyme
1/2 Tbsp Ground Nutmeg
Marinade: Combine all the jerk marinade ingredients in a food processor. Blend until smooth. Set aside. This makes about twice the amount of marinaded needed for this recipe.
Jerk Chicken Filling
1. Season boneless chicken meat with jerk marinade and salt to taste. If you’re using the above included marinade use half; otherwise follow the instructions of the marinade you have. Let the chicken marinate for at least 1 hour (for chicken legs and thighs) or at least 2 hours (for large pieces of chicken breast).
2. Preheat oven to 400 F.
3. Rub whole poblano peppers with olive oil and sprinkle with salt and pepper. Place peppers in a baking dish and roast uncovered for 15 minutes. Remove peppers from oven. Once cooled, cut a slit along the length of one side of each pepper and carefully remove the seeds; set aside.
4. Heat a large skillet over medium-high heat; spray with cooking spray. Place marinated chicken in pan and cook all the way through. For boneless chicken leg/thigh meat this will take about 8-10 minutes on each side. Alternatively: Cook meat over a grill.
5. Remove chicken from pan and set aside. In the same pan, add chopped onions, garlic and tomatoes. Add about 1/4 cup of water to deglaze the pan. Cook for about 10 minutes until vegetables are soft. Season with salt and pepper to taste.
6. Cut chicken into chunks and return to pan. Stir in mango and beans. Cook for about 5 minutes while stirring occasionally.
7. Stuff each poblano pepper with about 3/4 Cup of filling. Top with cheese. Arrange peppers in baking dish and return to oven. Roast for about 10 minutes until cheese has melted. Garnish with cilantro and serve warm over rice.