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Dan's Oven Roasted Poblano's stuffed with Chicken&Shrimp Island Rice served with a Fresh and Spicy Pico de Galio

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Serves 4 | Prep Time 60 | Cook Time 45 Minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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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