Chiles en Nogada
Need a gluten free beverage? Chiles en Nogada could be a spectacular recipe to try. For $4.97 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 768 calories, 19g of protein, and 55g of fat each. 13 people have made this recipe and would make it again. If you have white wine, apple, pomegranate seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 58%. Users who liked this recipe also liked Chiles En Nogada, Chiles en Nogada, and Dinner Tonight: Chiles en Nogada.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup almonds, roughly chopped
1 teaspoon diced apple
1 teaspoon diced dried apricot
1 tablespoon canola oil
Fresh cilantro leaves, for serving
1 clove garlic, minced
2 cups heavy cream
Kosher salt and black pepper
2 teaspoons diced onion
1 teaspoon diced pear
4 poblano peppers, roasted and peeled
Pomegranate seeds, for serving
1 teaspoon raisins
1 cup red wine, preferably Cabernet
1 shallot, minced
2 boneless skinless chicken breasts, diced small
2 teaspoons tomato paste
1 cup white wine, preferably Chardonnay
Equipment:
frying pan
Cooking instruction summary:
For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. 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. 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. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds. For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.
Step by step:
For serving
1. Place each stuffed pepper on a plate and spoon some of the nogada sauce over top.
2. Garnish with the cilantro and pomegranate seeds.
For the chiles
1. 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. Season with salt and pepper and let cool slightly.
8. 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.
For the nogada sauce
1. Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes.
2. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute.
3. Add the white wine and reduce until almost gone, 3 to 4 minutes.
4. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
Nutrition Information:
covered percent of daily need
