• Cooking Time: 45 Minutes
  • Servings: 4
  • Preparation Time: 60


I came up with this recipie out of the blue actually. I was searching through the fridge and came up with a "Mystery Box" of ingredients to work with. This is the result. Fresh Poblanos are halved and filled with a mixture of rice, shrimp, chicken and exotic fruits, then baked to perfection with some pepper jack cheese and topped with a fresh and spicy pico that I made from the left over veggies. It's filling, big on flavor and spice and sure to satisfy your cravings.


  • 2 large Poblano Peppers (Halved and seeded)
  • 2 jalapeno peppers (diced)
  • 2 serrano peppers (diced)
  • 1 large Red Bell Pepper (diced)
  • 6 Large Scallions (diced)
  • 2 Large Cloves Elephant Garlic (diced)
  • 1 Shallot (diced)
  • Handfull of Fresh Cilantro (chopped fine)
  • 2 Roma Tomatoes (diced fine)
  • .25 can each of Pineapple Chunks, Mango and Passion Fruit
  • 1lb Boneless Chicken Breast (cubed small)
  • 1/2 lb Raw Shrimp (deveined and tails removed, 40-60's size)
  • 1.5 Cups Long Grain Rice
  • 2 Cups Chicken Stock
  • .5 Cup Butter
  • 1 Bottle Hawaiian Marinade (Lawry's Brand)
  • 1 Cup Goya Bitter Orange Marinade
  • 1 TBSP Olive Oil
  • 2 Slices Pepper Jack or Smoked Provalone Cheese
  • Salt and Pepper to taste


  • Fresh and Spicy Pico:
  • Combine (1) jalapeno, (1) serrano, shallot, (2) scallions, tomatoes, (1) clove elephant garlic and cilantro. Stir in 1 TBSP olive oil, salt and pepper to taste and place in resealable container.
  • Place in refrigerator and allows flavors to set for 4 hrs.
  • Island Rice:
  • Place Chicken in re-sealable ziplock bag with (.5) bottle Hawaiian Marinade. Seal and refrigerate for 30 minutes up to 12 hrs.
  • Place Shrimp in re-sealable ziplock bag with (.5) bottle Hawaiian marinade and (.5) cup bitter orange marinade. Seal and refrigerate for up to 1hr.
  • Melt butter in heavy bottom pot, saute' chicken, remaining jalapeno, serrano, garlic, scallions. When chicken is about done, add in all fruit and continue to cook for about 2 minutes or till chicken is cooked through.
  • Add in rice and saute' till rice is completely coated and almost golden brown, but not burnt.
  • Add Chicken Stock, bring to a slight boil. Stir mixture, reduce heat, cover and simmer for 15 minutes or until moisture is absorbed.
  • Turn off heat, add shrimp and stir. Replace cover and allow to set for another 5 minutes.
  • Final Cooking of Poblanos:
  • Preheat oven to 475 degrees
  • Place (.5) slice of pepper jack cheese in the bottom of each Poblano
  • Fill each Poblano with heaping mound of rice mixture
  • Place peppers on foil lined baking sheet and bake for 20 minutes
  • Remove Poblanos and garnish with Fresh and Spicy Pico.
  • Serve Immediately

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