Poblano Pepper in Oriental dish?
Okay, I'm not a very experimental cook, thus I've never cooked with Poblano peppers.
I have crockpot recipe that I call Pineapple Chicken and it calls for bell pepper which I have used and we like but was wondering if the flavor of a poblano would be good in such a dish? And another question, if I did use one would I need to roast it first, or put it in raw like the bell pepper?
Here's the recipe I currently use:
Pineapple Chicken
2 lb. boneless chicken, cut into large chunks (I've used thighs & breast meat)
1 c. pineapple juice
1/2 c. brown sugar
1/3 c. soy sauce (I use reduced sodium)
1/2 lg. onion, cut into large chunks (or to taste)
bell pepper cut into large chunks,to taste (1 small or 1/2 large is what I use)
1 can pineapple chunks, drained
Combine pineapple juice, brown sugar, & soy sauce mixing well. Place chicken in crockpot. Add onion and pepper. Pour pineapple juice over all & stir. Cook on High 4 hours or low 6-7 (I watch it so it doesn't overcook). When done, remove all but juice which I thicken with cornstarch in a saucepan.I stir the pineapple chunks into the "gravy" just to heat it through. Mix meat, peppers, onions back in and serve with brown rice.
I have crockpot recipe that I call Pineapple Chicken and it calls for bell pepper which I have used and we like but was wondering if the flavor of a poblano would be good in such a dish? And another question, if I did use one would I need to roast it first, or put it in raw like the bell pepper?
Here's the recipe I currently use:
Pineapple Chicken
2 lb. boneless chicken, cut into large chunks (I've used thighs & breast meat)
1 c. pineapple juice
1/2 c. brown sugar
1/3 c. soy sauce (I use reduced sodium)
1/2 lg. onion, cut into large chunks (or to taste)
bell pepper cut into large chunks,to taste (1 small or 1/2 large is what I use)
1 can pineapple chunks, drained
Combine pineapple juice, brown sugar, & soy sauce mixing well. Place chicken in crockpot. Add onion and pepper. Pour pineapple juice over all & stir. Cook on High 4 hours or low 6-7 (I watch it so it doesn't overcook). When done, remove all but juice which I thicken with cornstarch in a saucepan.I stir the pineapple chunks into the "gravy" just to heat it through. Mix meat, peppers, onions back in and serve with brown rice.
