Chiles en Nogada

Ingredients

• 0.3 cup almonds 
• 1 teaspoon apples diced
• 1 teaspoon apricots dried diced
• 1 teaspoon cranberries dried
• 1 cup cooking wine dry white
• 1 teaspoon cilantro leaves fresh for garnish
• 1 clove garlic minced
• 2 cups heavy cream 
• 2 teaspoons onion diced
• 1 teaspoon pears diced
• 4  poblano peppers peeled
• 1 teaspoon pomegranate seeds for garnish
• 1 teaspoon raisins 
• 4 servings salt and pepper black freshly ground
• 1  shallots minced
• 2  chicken breasts diced boneless skinless
• 4 servings sugar 
• 2 teaspoons tomato paste 
• 0.5 tablespoon vegetable oil 
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. For the chiles: In a medium saute pan over medium heat, heat the vegetable oil.
3. Add the chicken and cook until it starts to turn white, about 5 minutes.
4. Add the onions and cook until translucent, about 5 minutes.
5. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes.
6. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
7. Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
8. For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes.
9. Add the garlic and cook until it turns a light caramel color, about 5 minutes.
10. Add the wine and simmer until it is almost completely evaporated, about 15 minutes.
11. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
12. To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce.
13. Garnish with the cilantro and pomegranate seeds.