| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breasts, diced
- 2 teaspoons diced onion
- 1 teaspoon diced apple
- 1 teaspoon diced dried apricots
- 1 teaspoon dried cranberries
- 1 teaspoon diced pear
- 1 teaspoon raisins
- 1 clove garlic, minced
- 2 teaspoons tomato paste
- 1 cup dry white wine
- Sugar
- Salt and freshly ground black pepper
- 4 poblano peppers, roasted and peeled
- 1 shallot, minced
- 1/2 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 cup dry white wine
- 2 cups heavy cream
- 1/3 cup almonds, ground
- Salt and freshly ground black pepper
- 1 teaspoon fresh cilantro leaves, for garnish
- 1 teaspoon pomegranate seeds, for garnish
Instructions
- For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
- Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
- For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
- To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 832 |
| Total Fat | 57 g |
| Saturated Fat | 29 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 37 g |
| Cholesterol | 262 mg |
| Sodium | 1079 mg |
Reviews
I recently was on a work trip to Phoenix. A friend of mine wanted me to try this restaurant, she said the food was out of this world. I went for lunch with her one day. I had Chiles en Nogada, and just about fell out of my chair with delight “each time” I bit into it. It was a taste explosion. Words cannot even describe how blissfully delicious this chef’s creation is. I had to go back the next day, ate the same thing, because it is so wonderful. My friend then went back with yet another friend over the weekend……..exponential growth!!! This is a must stop and eat location. The food is awesome, the chef has outdone herself. Hats off to the Barrio Cafe!!!!
Awesome!