Name: Chiles en Nogada
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 boneless skinless chicken breasts, diced small; 2 teaspoons diced onion; 1 teaspoon diced apple; 1 teaspoon diced dried apricot; 1 teaspoon diced pear; 1 teaspoon raisins; 1 clove garlic, minced; 2 teaspoons tomato paste; 1 cup red wine, preferably Cabernet; Kosher salt and black pepper; 4 poblano peppers, roasted and peeled; 1 tablespoon canola oil; 1 shallot, minced; 1 clove garlic, minced; 1 cup white wine, preferably Chardonnay; 2 cups heavy cream; Kosher salt and black pepper; 1/4 cup almonds, roughly chopped; Fresh cilantro leaves, for serving; Pomegranate seeds, for serving

Directions

Watch how to make this recipe.

For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Silvana Salcido Esparza of Barrio Cafe, Phoenix, AZ

Chiles en Nogada

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