chicken chile rellenos
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!
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
6-8 serving(s)
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 tablespoons olive oil, extra virgin
- 1 clove garlic, chopped
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1 can tomatoes, canned, chopped, and drained
- 1 tablespoon black pepper (or to taste)
- 1 tablespoon salt substitute (or to taste)
- 2 teaspoons poultry seasoning
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1/4 cup cilantro, fresh, chopped
- 3/4 cup raisins
- 3/4 cup walnuts, chopped
How To Make chicken chile rellenos
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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.)
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Step 2Wash 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.
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Step 3Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
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Step 4Using 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.
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Step 5Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
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Step 6Set peppers aside while cooking chicken mixture.
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Step 7Wash 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.
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Step 8As 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.
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Step 9Preheat oven to 425 degrees.
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Step 10For 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.
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Step 11Remove 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.
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Step 12Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
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Step 13Remove 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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