| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 850 |
| Total Fat | 59 g |
| Saturated Fat | 29 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 30 g |
| Cholesterol | 237 mg |
| Sodium | 1157 mg |
Reviews
I have eaten at the Barrio Cafe and always order the Chile en nogado.