These chiles stuffed with chicken are delicious, they are super easy and they are served hot. Accompanied by a rice are a super complete meal.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
In a comal they start to toast the chiles, turning them over so that they are toasted on all sides. Then I put them in a plastic bag like 10 minutes to make it easier to peel them. Then they are peeled, they are carefully opened from one side and the seeds are removed, washed very well and drained.
The chicken breasts are cooked in salt water and if you want you can put bay, garlic and onion so they have more flavor. Then unravel them finely.
For the filling: The onion, tomato, parsley, garlic, olives and raisins are fried in oil if we are going to use them. Add the shredded chicken and let the sauce consume a little, season with salt and pepper.
With this the peppers are filled and they settle in a greased refractory. We sprinkle them with salt and pepper. They are put in the hot oven for 20 minutes.
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