Wednesday, June 6, 2018

Sweet Thai Red Chili Sauce Chicken and Rice Stuffed Jalapenos

Oh this was fun folks! But it's not for people that don't like heat... I didn't hesitate to mix these flavors up because peppers are a big component of Thai food. If you're looking for something a little hot and tingly, yet still sweet... Whip up some of these Sweet Thai Red Chili Chicken and Rice Stuffed Jalapenos. I usually scrape the seeds and membranes out of my jalapenos, but if you really like heat, this combination is perfect, leave some of the membrane in.
I made the rice in my pressure cooker, for each 1/2 C long grain rice add 3/4 C water and 2 chicken bullion cubes. Tips:
  • To avoid some of the rice being bright yellow, dissolve bullion cube in water for a few minutes and stir before adding rice. 
  • Can easily sub pork for chicken.
  • Grilling out? Add peppers to a disposable pan and grill over medium heat,with grill lid down, for 15 minutes.
Sweet Thai Red Chili Sauce Chicken and Rice Stuffed Jalapenos
Jalapenos, sliced in half lengthwise and cleaned
Equal amounts shredded cooked chicken and cooked rice
Sweet Thai Red Chili Sauce, enough to wet the mixture
  1. Mix everything and stuff jalapenos.
  2. Bake at 375 degrees for 12 minutes.
  3. Serve with extra sauce if desired.
Eat well and have a happy day:@)


  1. I do like heat, Lynn, and these would be a perfect meal/appetizer, and so quick, easy, and such few ingredients!

  2. Oh my goodness this looks delicious, but I love heat in my food!

  3. Ooh these sound so good Lynn! Love the flavor from the Sweet Thai Red Chili Sauce!

  4. Great twist on a popper Lynn!! We sometimes use mini peppers instead of jalapenos for the, ahem, heat whimps :)

  5. Oh my... These look amazing!!!!

  6. Yes! I'm a heat loving gal! These sound incredible!


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