RecipesMagazine

Chiles en Nogada

Chiles en Nogada
Chiles en Nogadan is a gluten free main course. This recipe serves 4. One portion of this dish contains roughly 19g of protein, 57g of fat, and a total of 777 calories. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. A mixture of vegetable oil, onion, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dried cranberries you could follow this main course with the Breakfast Cookies as a dessert.

Instructions

1
Watch how to make this recipe.
2
For the chiles: In a medium saute pan over medium heat, heat the vegetable oil.
Ingredients you will need
Vegetable OilVegetable Oil
Chili PepperChili Pepper
Equipment you will use
Frying PanFrying Pan
3
Add the chicken and cook until it starts to turn white, about 5 minutes.
Ingredients you will need
Whole ChickenWhole Chicken
4
Add the onions and cook until translucent, about 5 minutes.
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OnionOnion
5
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.
Ingredients you will need
Tomato PasteTomato Paste
CranberriesCranberries
ApricotApricot
RaisinsRaisins
AppleApple
GarlicGarlic
PearPear
6
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
SugarSugar
WineWine
7
Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
Ingredients you will need
Poblano PepperPoblano Pepper
Whole ChickenWhole Chicken
8
For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes.
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Vegetable OilVegetable Oil
ShallotShallot
SauceSauce
Equipment you will use
Frying PanFrying Pan
9
Add the garlic and cook until it turns a light caramel color, about 5 minutes.
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Caramel ColorCaramel Color
GarlicGarlic
10
Add the wine and simmer until it is almost completely evaporated, about 15 minutes.
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WineWine
11
Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
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Salt And PepperSalt And Pepper
Heavy CreamHeavy Cream
AlmondsAlmonds
12
To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce.
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Poblano PepperPoblano Pepper
SauceSauce
13
Garnish with the cilantro and pomegranate seeds.
Ingredients you will need
Pomegranate SeedsPomegranate Seeds
CilantroCilantro

Equipment

DifficultyExpert
Ready In1 h, 30 m.
Servings4
Health Score11
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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