Stuffed peppers can be filled with any number of delights, but these poblanos have a special treat inside their supple skins: jerk chicken. That flavorful Jamaican preparation has mouth-watering properties when paired with the best (in our opinion) kind of chicken, juicy thighs. Pickled onion, tomato, and cheese top the chicken, completing a pepper that beats every other kind of stuffed pepper by a wide mile.
Halve and peel onion. Thinly slice ¼ the onion. Cut remaining onion into ¼" dice.
Halve and juice lime.
Stem poblano peppers, halve lengthwise, seed, and remove ribs.
Coarsely chop pineapple.
Core tomato and cut into ¼" dice.
Pat chicken thighs dry, and season both sides with ¼ tsp. salt and a pinch of pepper. No need to trim chicken thighs! Fat renders while cooking, adding flavor.
Pickle the Onion
Combine sliced onion, lime juice, and a pinch of salt in a mixing bowl.
Stir, then marinate at least 10 minutes, stirring every couple of minutes to marinate evenly.
While onion pickles, roast poblanos.
Roast the Poblanos
Place poblanos on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.
Massage oil into poblanos, then place cut side down. Roast in hot oven until crisp-tender, 10 minutes.
Remove from oven. Poblanos will finish cooking in a later step.
While poblanos roast, cook chicken.
Cook the Chicken
Place a medium pan over medium-high heat and add ½ tsp. olive oil. Add chicken thighs to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Transfer to a plate. Rest 3 minutes, then cut into 1" dice. Leave pan on burner.
While chicken rests, add diced onion to hot pan and cook until tender, 3-5 minutes.
Add diced chicken, pineapple, and jerk sauce to pan and combine thoroughly.
Remove from burner.
Assemble and Roast the Poblanos
Distribute diced chicken thighs evenly among poblanos and top with cheese.
Roast until cheese is lightly browned and bubbly and poblanos are fully tender, 6-9 minutes.
Plate dish as pictured on front of card, garnishing with tomato and pickled onion (to taste). Bon appétit!