Deborah Dana

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"Chile en Nogada" Stuffed Chicken

40 mins
50 mins
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Do you want an original recipe for chile en nogada? Try this Chile ien Nogada Stuffed Chicken, a variation of the traditional dish that you will love. Change the typical for this rich tasting recipe, perfect if you don't eat ground ground beef. The filling of this "Chile en Nogada" Stuffed Chicken tastes very similar to that of the classic recipe, since it is made with nuts such as walnuts, almonds and pine nuts, fruits such as candied lemon, apple and peach and the classic tomato sauce. Did you think of making a recipe like that?
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8 portions
  • 3 tablespoons vegetal oil
  • 3 tablespoons garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 1 cup ground beef, of pork
  • 1 cup ground beef, beef
  • 1/4 cups plantain, cut into cubes
  • 1 cup poblano pepper, in slices (rajas)
  • 1/4 cups peach, cut into cubes
  • 1/4 cups apple, cut into cubes
  • 1/4 cups pear, cut into cubes
  • 1/4 cups raisin
  • 1/4 cups almond
  • 3 tablespoons pinion
  • 1/4 cups walnut, finely chopped
  • 1/4 cups candied lemon peel
  • 1/4 teaspoons cinnamon powder
  • to taste bay (laurel)
  • 1/4 teaspoons thyme, ground
  • 1 tablespoon Dried oregano
  • 1 pinch salt
  • 1/4 cups sherry
  • 8 chicken milanesa (breaded)
  • 2 cups walnut, for the nogada sauce
  • 1/4 cups goat cheese, for the nogada sauce
  • 1 cup whipping cream, for the nogada sauce
  • 1/2 cups milk, for the nogada sauce
  • 3 tablespoons sugar, for the nogada sauce
  • 1/3 cups sherry, white, for the nogada sauce
  • 1 pinch nutmeg, for the nogada sauce
  • enough red pomegranate, to decorate
  • enough fresh parsley, to decorate
  • enough walnut, finely chopped
  • 1/4 teaspoons clove
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Preheat the oven to 180 °C. ( 356°F)
For the filling, heat a skillet over medium heat with the oil and cook the onion until it's transparent, add the garlic and ground beef.Cook until the meat changes color and season with salt and pepper.
Season with cloves, bay leaves, thyme, oregano and salt. Add the banana, cinnamon, peach, pear, apple, raisins, walnuts, almonds, pine nuts and lemon candy one by one to the preparation of the meat, cooking each ingredient a few minutes before adding the next. Add sherry and poblano pepper. Cook 20 more minutes and rectify seasoning. Remove.
For the nogada sauce, blend all the ingredients until you obtain a smooth and smooth sauce.
On a board stuff the chicken breasts with the previous preparation, wrap in foil and bake for 20 minutes or until the chicken is done. Remove and cut into slices.
Serve the breasts cut into slices with the a layer of nogada sauce as a base. Pour little more nogada sauce on top and decorate with the pomegranate, parsley and walnut. Enjoy


Serve the covered roll of nogada and decorate with pomegranate, cilantro and walnut.


You can also cook the chicken rolls in the pan with a little oil, just secure them with a toothpick to prevent the filling from coming out and the rolls falling out of shape.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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