Recipe courtesy of Silvana Salcido Esparza
Episode: Mexican
Print
Chiles en Nogada
Total:
1 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Chiles:
  • 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 pepper 
  • 4 poblano peppers, roasted and peeled
Sauce:
  • 1 shallot, minced
  • 1/2 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/4 cup almonds, ground
  • Salt and freshly ground pepper 
  • 1 teaspoon fresh cilantro leaves, for garnish
  • 1 teaspoon pomegranate seeds, for garnish

Directions

For the chiles: In a medium saute pan, heat the vegetable oil over medium heat. 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, 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.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chiles en Nogada

Recipe courtesy of El Meson

Mincemeat Stuffed Chiles: Otros Chiles en Frio

Recipe courtesy of Victor Valle|Mary Lau Valle

Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes

En Papillote

Recipe courtesy of Kelsey Nixon

Boeuf en Croute

Recipe courtesy of Laura Calder

Pescado en Salsa Verde

Recipe courtesy of Ana Sofia Pelaez

Oysters en Brouchette

Recipe courtesy of Emeril Lagasse

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here