Name: Chicken Filling
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the filling; 1 cup onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 250 grams chicken, ground, for the filling; 1 cup tomato purée, roasted and peeled; 1 teaspoon dried oregano, for the filling; 1 teaspoon dried thyme, for the filling; 1 teaspoon cinnamon powder, grind the cinnamon stick, for the filling; 2 cloves, for the filling; 2 apples, diced, for the filling; 3 peaches, cubed, for the filling; 1/2 cups prunes, chopped, for the filling; 3/4 cups cranberries, for the filling; 3/4 cups walnuts, chopped and toasted, for the filling; 1/2 cups almonds, peeled and toasted, for the filling; 1 cup pine nuts, toasted, for the filling

Preparation

20 mins

30 mins

Low

For the filling: Heat a saucepan or pot and add the oil, then add the onion and garlic, sauté for 3 minutes or until translucent. Then add the chicken meat and continue sautéing for 5 more minutes, then add the tomato puree and wait for the liquid to evaporate by half, finally add the spices (cinnamon, clove, thyme, and oregano), the seeds (almond, walnut, and pine nuts), the peach, the apple, the prune, and the blueberries. Let cook for 15 more minutes, until the flavors are well integrated. Season with salt and pepper. Stuff a chili and serve with nogada, garnish with parsley and pomegranate.