The Busy Gourmand

Poblano Pepper Stuffed With Arroz Con Pollo

This recipe assumes that you not only have poblano peppers but that you also have some leftover arroz con pollo. This may be a rare occurrence so I think a bit of rice and chicken tossed together with some cheese and maybe some cilantro would also do the trick.

The sauce was one of those “hail Mary” creations; put some ingredients in a blender, say a prayer, and it turns into a keeper. Beware the chipotles! I used two in this recipe when I think one might be a better bet for most people.

• 2 chicken thighs and 2 cups of leftover rice, from an arroz con pollo dish
• 4 large poblano peppers
• 4 oz grated cheese, jack cheese, cheddar cheese, queso quesadilla or any other blend of flavorful melting cheeses

For the sauce

• 1, 14 oz can diced tomatoes
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
• ¼ diced red onion
• ¼ cup chopped cilantro
• ¼ cup olive oil
• kosher salt and freshly ground black pepper

Preheat a grill on high heat. Rub the outside of the poblanos with a bit of cooking oil, coating them in a nice sheen of oil. Place the poblanos on the hot grill and allow the peppers to char. There should be blisters and the skin should turn mostly black. Keep turning the peppers until all the skin is blistered and charred. Place the peppers in a bowl and cover with plastic wrap. Allow the peppers to steam and eventually cool in the bowl. You could do this process about 1 day ahead and keep the peppers in the refrigerator.

Preheat the oven to 375 degrees.

Remove the chicken meat from the thighs and chop into a small dice. In a large bowl add the chicken meat the leftover rice mixture and about 2 oz of the grated cheese. Mix thoroughly to combine and set aside.

Once the peppers have cooled, under running water, rub the blackened skin of the peppers until the charred skin is completely removed. The pepper should be intact with the stem still on the pepper. Once the skin is removed, carefully slice the peppers open from the stem to the pointy end of the pepper making sure to pierce only one layer of the edges of the pepper. Open the peppers up carefully and remove any seeds and any large ribs. You may have to use a paring knife to carefully remove the seeds.

Stuffing The Pepper

Spoon the chicken and rice mixture into the cavity of the peppers making sure not to tear the peppers. Place the peppers into a glass or ceramic baking dish. Top each pepper with the remaining 2 oz of grated cheese.

Place all of the sauce ingredients in a blender and puree for a about 30 to 45 seconds. You want to have a very smooth sauce. Pour the sauce into the bottom of the baking dish where the peppers have been laid. Place the baking dish in the oven for 20 to 30 minutes or until the cheese is lightly browned and the peppers are relatively soft but still holding their shape. Remove from the oven and allow to rest for about 10 minutes.

Peppers Topped with Cheese, Before Cooking

Spoon some of the sauce mixture into the center of a plate. Top with one of the roasted stuffed poblanos.