Chicken Chile Rellenos

Brenda Forbes

By
@BrnJune

My sister, Colleen, first created this recipe. She tried many restaurants' Chile Rellenos but she wanted to create a recipe that was more healthy! This is my version with a few variations.

It is a recipe that I've made for friends on several occasions; everyone loves it time and time again! The dish is spicy, but the raisins and walnuts help cut the spiciness.

I usually plate the food in the kitchen, placing one chicken chile relleno on a bed of rice on each person's plate. A tossed salad and white wine pairs beautifully with this dish!


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

PREPARING POBLANO PEPPERS:

6 large
poblano peppers (flat and well shaped with stems)

PREPARING CHICKEN FILLING:

4 medium
chicken breasts, boneless and skinless
3-4 Tbsp
olive oil, extra virgin
1 clove
garlic, chopped
1 large
onion, chopped
1 medium
green bell pepper, chopped
1 can(s)
tomatoes, canned, chopped, and drained
1 Tbsp
black pepper (or to taste)
1 Tbsp
salt substitute (or to taste)
2 tsp
poultry seasoning
1 tsp
cayenne pepper
2 tsp
cumin
1/4 c
cilantro, fresh, chopped
3/4 c
raisins
3/4 c
walnuts, chopped

Directions Step-By-Step

1
(NOTE: Before starting the preparation of the Chicken Chile Rellenos, begin cooking 1 3/4 to 2 cups of brown or white rice in a separate pan.)
2
Wash peppers. In a large sauce pan or pot, fill 3/4 full with water and bring to a rolling boil. Place whole peppers in boiling water and blanche for 3-4 minutes on medium high heat.
3
Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
4
Using a serrated, sharp knife, carefully cut a T-shaped slit in each pepper, being careful to cut only the top side of the Poblano pepper.
5
Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
6
Set peppers aside while cooking chicken mixture.
7
Wash and pat dry chicken breasts. Cut chicken into 1/4" strips or pieces and cook on medium heat in 3-4 T. olive oil in a large pan or dutch oven.
8
As the chicken begins to brown, add onions, garlic, bell pepper, tomatoes and seasonings. Stir occasionally to prevent ingredients from sticking to pan. Continue to cook for approximately 15 -20 minutes or until chicken is well browned.
9
Preheat oven to 425 degrees.
10
For chicken mixture, reduce heat to medium low and add cilantro, raisins, and walnuts. Cook an additional 5 minutes to incorporate the last 3 ingredients into the chicken mixture.
11
Remove chicken mixture from heat. Use a small spoon to gently fill each Poblano pepper with the chicken mixture--being careful not to tear the peppers.
12
Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
13
Remove peppers gently from pan placing onto a bed of (cooked) white or brown rice. (For presentation sake, I prefer to place the rice and one stuffed pepper on each person's plate prior to them being seated at the table.)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Low Carb
Other Tag: Healthy