Chicken Chile Rellenos
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!
PREPARING POBLANO PEPPERS:
6 largepoblano peppers (flat and well shaped with stems)
PREPARING CHICKEN FILLING:
4 mediumchicken breasts, boneless and skinless
3-4 Tbspolive oil, extra virgin
1 clovegarlic, chopped
1 largeonion, chopped
1 mediumgreen bell pepper, chopped
1 can(s)tomatoes, canned, chopped, and drained
1 Tbspblack pepper (or to taste)
1 Tbspsalt substitute (or to taste)
2 tsppoultry seasoning
1 tspcayenne pepper
1/4 ccilantro, fresh, chopped
3/4 cwalnuts, chopped
How to Make Chicken Chile Rellenos
- (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.)
- 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.
- Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
- 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.
- Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
- Set peppers aside while cooking chicken mixture.
- 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.
- 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.
- Preheat oven to 425 degrees.
- 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.
- 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.
- Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
- 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.)