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Deborah

Deborah Dana

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"Chile en Nogada" Stuffed Chicken

40 min
50 min
Easy
5
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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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Ingredients

8 servings
  • 3 spoonfuls of vegetable oil
  • 3 spoonfuls of garlic finely chopped
  • 1/4 of Cup of onion finely chopped
  • 1 Cup of ground beef of pork
  • 1 Cup of ground beef beef
  • 1/4 of Cup of plantain cut into cubes
  • 1 Cup of poblano pepper in slices (rajas)
  • 1/4 of Cup of peach cut into cubes
  • 1/4 of Cup of apple cut into cubes
  • 1/4 of Cup of pear cut into cubes
  • 1/4 of Cup of raisin
  • 1/4 of Cup of almond
  • 3 spoonfuls of pinion
  • 1/4 of Cup of nut finely chopped
  • 1/4 of Cup of candied lemon peel
  • 1/4 of teaspoonful of ground cinnamon
  • to taste of laurel
  • 1/4 of teaspoonful of thyme ground
  • 1 tablespoon of Dried oregano
  • 1 pinch of Salt
  • 1/4 of Cup of sherry
  • 8 pieces of chicken Milanesa (breaded)
  • 2 cups of walnut for the nogada sauce
  • 1/4 of Cup of goat cheese for the nogada sauce
  • 1 Cup of whipping cream for the nogada sauce
  • 1/2 Cup of milk for the nogada sauce
  • 3 spoonfuls of sugar for the nogada sauce
  • 1/3 of Cup of sherry white, for the nogada sauce
  • 1 pinch of nutmeg for the nogada sauce
  • enough of red pomegranate to decorate
  • enough of fresh parsley to decorate
  • enough of walnut finely chopped
  • 1/4 of teaspoonful of clove
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    Preparation

    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

    PRESENTATION

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

    TIPS

    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.
    Calories
    38810
    kcal
    1940%
    Carbohydrates
    792
    g
    264%
    Proteins
    801
    g
    1603%
    Lipids
    3916
    g
    6025%
    Fiber
    221
    g
    443%
    Sugar
    226
    g
    251%
    Cholesterol
    79.5
    mg
    26%
    Esha
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