Spicyyyyyy!

Last night The Man was in charge of dinner… well part of it at least 😉

After stumbling across this intriguing 5 ingredient chicken recipe I just knew that we had to give it a whirl!

And boy am I glad we did – this recipe offered such a complex flavor with so few ingredients.

The smokiness of the chipotles in adobo seemed almost layered with the lime juice and salty soy sauce, the honey giving it just the perfect sweetness to balance it all out.

If you’re looking for a fast, easy yet super flavorful chicken dish that even your non-kitchen-loving boyfriend can whip up —> this is a winner 😀

Latin Baked Chicken

The Man mixed up the marinade and let the chicken do it’s thing in the fridge for a few hours before giving it a sear in the skillet w/ 2 tsp olive oil (medium high heat) on both sides and then turning down to med-low and covering until done.

So good I tell ya!

He may have just earned himself some more kitchen duties with this dinner success 😉

We also pulled together the perfect accompaniment to this meal — and a first in the Fanatic kitchen!

Stuffed Poblano Peppers

Ever since stumbling across one of my new FAVORITE food blogs (seriously, this girl can cook & she can do it well w/out blowing the budget! plus she has tons of Mexican dishes on her menu, and we all know how I feel about that <3) !

I followed her cue in roasting up some fresh poblano peppers and then stuffing them with my own mix of brown rice, salsa & hot pepper cheese —> spicyyyyyyyyyy 😀

Gave the peppers a wash then a coating of olive oil…

Into the broiler on high for about 3 minutes each side…

Until you have roasted, blistery & bubbled skins (sounds kinda gross, but trust me, it’s good)!

Then into a plastic ziploc for 20 minutes so help the skins loosen off the pepper, making it a cinch to peel them away before stuffing!

Once the skins were peeled off, I slit them up the middle and removed the seeds before stuffing with a few spoonfuls of cooked brown rice, salsa and cubed hot pepper cheese.

Then baked in a 375F oven for about 10-15 minutes until the cheese is melty & gooey!

These were excellent, we both really really enjoyed them!  And I could see doing so many different variations too such as using black beans, refried beans, different salsas, etc.  Such a versatile dish 🙂

Now what are you waiting for, get that significant other of yours in the kitchen to whip you up this fabulous dish – trust me, you won’t be sorry! 😉

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7 responses to “Spicyyyyyy!

  1. Hi foodie twin, guess what I am making for dinner tonight? What’s that? Spicy chicken & cheese stuffed poblanos?? NO WAY! Yes, way 🙂 Last time I made stuffed poblanos, I did not take the skins off…will have to try this go around! I will report back how my version turns out!

  2. We love spicy foods – both the chicken and the peppers look wonderful!!!

  3. Mike would dieeee for this meal! You know that we love our food spicy in this foodie’s kitchen. 🙂 Looks fabulous!

  4. I would love this! The spicier the better 🙂

  5. We’re doing a redesign of EatingRichmond.com and can’t find your email address. If you’d like to stay on the aggregator, please send an email to eatingrichmond@gmail.com so we can send you a very brief survey. (please delete this comment)

  6. cookeatburn

    Alright, your roasted poblano peppers look way more palatable than the ones you can get in restaurants – you know, the ones that are swimming in cheese so it’s more like cheese with a side of poblano? 🙂

  7. Pingback: Poblanos poblanos everywhereeeeeeeee! « CookinFanatic

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