Chiles En Nogada
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
67
Spice
52
Sweetness
66
Sourness
46
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Canola Oil2 tsps
Onion (diced)1 tsp
Apple (diced)1 tsp
Dried Apricot (diced)1 tsp
Pear (diced)1 tsp
Raisin1 clove
Garlic (minced)2 tsps
Tomato Paste2 cups
Heavy Cream1 cup
Almond (roughly chopped)Directions:
1
For the chiles: Heat a large skillet over high heat
2
Add the canola oil when hot
3
Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes
4
Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes
5
Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute
6
Add the tomato paste and stir so the paste coats all of the ingredients
7
Add the red wine and cook until the chicken is tender, about 5 minutes
8
Season with salt and pepper and let cool slightly
9
Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve
10
For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes
11
Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute
12
Add the white wine and reduce until almost gone, 3 to 4 minutes
13
Add the cream and simmer until reduced by half, 5 to 7 minutes
14
Season with salt and pepper and finish with the almonds
15
For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top
16
Garnish with the cilantro and pomegranate seeds