Jerk Chicken Thigh-Stuffed Poblanos

with pineapple and pickled red onion

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Soy

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A note about serious food allergies

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.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Lime
  • 3 Poblano Peppers
  • 3 oz. Pineapple Chunks
  • 1 Roma Tomato
  • 16 oz. Chicken Thighs
  • Info
    3 fl. oz. Jerk Sauce
  • Info
    2 oz. Shredded Mozzarella
  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    34g
  • Fat
    32g
  • Protein
    52g
  • Sodium
    1625mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Pickle the Onion
    2

    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.

  • Step 3 - Roast the Poblanos
    3

    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.

  • Step 4 - Cook the Chicken
    4

    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.

  • Step 5 - Assemble and Roast the Poblanos
    5

    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!