Lorenza Ávila

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Recipe

Chilli stuffed with chicken

Name: Chilli stuffed with chicken
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: 10 poblano peppers; 2 chicken breasts; 3 tomatoes, chopped; 1 tablespoon onion, chopped; 1 tablespoon parsley; 1 clove garlic; 100 grams pitted olive; 50 grams raisin, optional; 2 teaspoons oil

45 mins

Low

2 comments

Lorenza Ávila

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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.

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Ingredients

10 portions

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10 poblano peppers
2 chicken breasts
3 tomatoes, chopped
1 tablespoon onion, chopped
1 tablespoon parsley
1 clove garlic
100 grams pitted olive
50 grams raisin, optional
2 teaspoons oil

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.

PRESENTATION

They can be served accompanied by white rice with sprigs of parsley on the side.

TIPS

You can also buy poblano peppers in a can ready to be filled. So that they do not chop the chiles, already peeled I let them soak for half an hour in salted water, then I wash them and drain them well.

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Chilli stuffed with chicken

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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Ratings (2)

Anonymous

13/02/2015 19:04:32

En verdad deliciosos! Usé aceitunas negras sin hueso y cilantro en lugar de perejil. No añadí las pasitas. Los serví sobre una cama de arroz blanco simple (morisqueta) y vertí una cucharón de frijoles negros licuados sobre ellos. Sobre este "caldillo" de frijol, dos cucharaditas de crema a lo largo del chile. Una verdadera delicia!