Chicken Roll Stuffed with Chile en Nogada

Name: Chicken Roll Stuffed with Chile en Nogada
Prep time: 90 min
Cook time: 50 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons garlic, finely chopped; 1/4 cups onion, finely chopped; 1 cup ground pork; 1 cup ground beef; 1/4 cups plantain, cut into cubes; 1 cup Poblano chile, in slices; 1/4 cups peach, cut into cubes; 1/4 cups apple, cut into cubes; 1/4 cups pear, cut into cubes; 1/4 cups raisins; 1/4 cups almonds; 3 tablespoons pine nuts; 1/4 cups pecans, finely chopped; 1/4 cups acitrón; 1/4 teaspoons cinnamon powder; bay; 1/4 teaspoons thyme, ground; 1 tablespoon dried oregano; 1 pinch salt; 1/4 cups sherry; 8 chicken cutlets; 2 cups walnuts, for the nogada; 1/4 cups goat cheese, for the nogada; 1 cup whipping cream, for the nogada; 1/2 cups cow's milk, for the nogada; 3 tablespoons sugar, for the nogada; 1/3 cups sherry, white, for the nogada; 1 pinch nutmeg, for the nogada; pomegranate, for decoration

Deborah Dana

Do you want an original recipe for chile en nogada? Try this Chicken Roll Stuffed with Chile en Nogada, a variation of the traditional dish that you will love. Change the typical for this delicious recipe, perfect if you don't like ground meat.

The filling of this Chicken Roll Stuffed with Chile en Nogada tastes very similar to the classic recipe, as it is made with nuts such as walnut, almond, and pine nut, fruits like acitrón, apple, and peach, and the classic tomato sauce. Had you thought about making a recipe like this?

Reviewed by Editorial Team of Kiwilimón

Published: 29-08-2018

Preparation

40 mins

50 mins

Low

Preheat the oven to 180°C. For the filling, heat a pan over medium heat with the oil and cook the onion until transparent, add the garlic and ground meat. Cook until the meat changes color and season with salt and pepper. Season with clove, bay leaf, thyme, oregano, and salt. Add the banana, cinnamon, peach, pear, apple, raisins, walnuts, almonds, pine nuts, and acitrón one by one to the meat preparation, cooking each ingredient for a few minutes before adding the next. Add the sherry and poblano chili. Cook for 20 more minutes and adjust seasoning. Remove. For the nogada, blend all the ingredients until you obtain a smooth and creamy sauce. On a cutting board, fill the chicken breasts with the previous preparation, wrap in aluminum foil, and bake for 20 minutes or until the chicken is cooked. Remove and slice. Serve the sliced breasts rolled up with the nogada as a mirror, drizzle with a little more nogada, and decorate with pomegranate, parsley, and walnut. Enjoy.