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Ingredients
- Chiles:
- 1 Tbsp veg oil
- 2 skinless, boneless chicken breasts, diced
- 2 tsp diced onion
- 1 tsp Each: diced apple, dried apricots, dried cranberries, dried pear and raisins
- 1 clove garlic, minced
- 2 tsp tomato paste
- 1 cup dry white wine
- sugar
- salt and fresh pepper
- 4 Poblano peppers, roasted and peeled
- Sauce:
- 1 shallot, minced
- 1/2 Tbsp veg oil
- 1 clove garlic, minced
- 1 cup dry white wine
- 2 cups heavy cream
- 1/3 cup almonds, ground
- salt and pepper
- 1 tsp cilantro leaves for garnish
- 1-2 tsp pomegranate seeds for garnish
Details
Preparation
Step 1
Roast the peppers over the stove and peel the skin. Remove the stem and seeds.
Preheat the oven to 200, or whatever temp to keep the oven warm
(If you are able to handle both, try to cook the stuffing mix for the peppers AND the sauce at the same time)
In a medium saute pan, over med heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add all of the diced fruit and the garlic and cook for another 2 minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season withe sugar, salt and pepper and then remove from heat.
Stuff each of the peppers with 1/4 of the mix, set aside. At this point, I personally, place the peppers in/on an oven proof dish and put them in the oven to keep them warm but not continue
For the Sauce: IN a medium sauce pan, over med-low heat, cook the shallots in the vegetable oil, until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
To serve, place each stuffed pepper on a plate and top with 2 Tbsp of sauce (or amount desired). Garnish with the cilantro and pomegranate seeds.
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