CHILES EN NOGADA
Steps:
- 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.
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Tamara Coles
[email protected]This recipe is a game changer. I'll never make chiles en nogada any other way again.
Aminata Waggeh
[email protected]This dish is a work of art. I can't believe I made it myself.
Tiktok Cumm
[email protected]I'm so impressed with this dish. It's one of the best things I've ever eaten.
Patricia Fiadzo
[email protected]This recipe is a must-try for any fan of Mexican food.
Ricardo Portillo
[email protected]The flavors in this dish are amazing. I can't wait to make it again.
Asad Gadi
[email protected]This dish is a beautiful addition to any table.
Kyle Kumalo
[email protected]I'm so glad I tried this recipe. It's now one of my favorite dishes to make.
samir tak
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up!
Phill Al
[email protected]This recipe is a bit challenging, but it's a great way to learn new cooking techniques.
Susan Jekkein
[email protected]I'm not a huge fan of Mexican food, but I really enjoyed this dish. It's a great way to try something new.
Sharon Lemuna
[email protected]This dish is a labor of love, but it's so worth it. The end result is a truly special dish that will impress your guests.
Aqib Malik
[email protected]The pomegranate seeds add a nice pop of color and sweetness to the dish.
Hector Diaz
[email protected]I love the way the creamy walnut sauce pairs with the spicy poblano peppers.
Joshua Hearn
[email protected]This recipe is a keeper! I'll be making it again and again.
Habal Ghouri
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's the perfect dish for a special occasion.
Rahma Hessin
[email protected]I'm a vegetarian, so I used tofu instead of meat in this dish. It turned out great! The tofu absorbed all of the delicious flavors of the sauce.
Eliud Shisia
[email protected]I made this dish for my Mexican friends and they all raved about it. They said it was the best chiles en nogada they had ever had.
Demetria Collins
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The end result was a beautiful and delicious dish that everyone loved.
Ch asif Ch
[email protected]I'm not usually a fan of poblano peppers, but they were perfect in this dish. The nutty flavor of the walnuts and the sweetness of the pomegranate seeds really balanced out the heat of the peppers.
Waseem Baksh
[email protected]This dish was a hit at my dinner party! The combination of sweet, savory, and spicy flavors was incredible. I'll definitely be making this again.