On a griddle, the chiles are toasted, turning them to ensure they are toasted on all sides. Then I place them in a plastic bag for about 10 minutes to make peeling easier. After that, they are peeled, carefully opened on one side, and the seeds are removed, then washed thoroughly and drained.
The chicken breasts are boiled in water with salt, and if desired, you can add bay leaf, garlic, and onion for more flavor.
Then shred them finely.
For the filling: Fry the onion, tomato, parsley, garlic, olives, and raisins in oil if we are going to use them. Add the shredded chicken and let the sauce reduce a bit, seasoning with salt and pepper.
With this, the chiles are stuffed and arranged in a greased baking dish. We sprinkle salt and pepper on them.
They are placed in a hot oven for 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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