Recipe

En Nogadar Roasted Poblano Pepper Stuffed With Chicken And Fruit Recipe

	Cuzpat / All my dishes 1 month, 2 weeks ago Good meal, time need to be check at all time. cook time is esimated! Prep:30m Cook:50m Servings:2	Cuzpat
	chicken peppers tomato paste apple apricots raisins onion

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Ingredients

4 poblano peppers, roasted and peeled

2 skinless chicken breasts, diced into small pieces

1 tablespoon canola oil

2 teaspoon tomato paste

1 teaspoon dried apricots

1 teaspoon diced apple

1 teaspoon diced pears

1 teaspoon raisins

2 teaspoons diced onion

1clove garlic, minced

1cup sugar

Salt and pepper, to taste

For Sauce:

2 cups heavy cream

1 cup white wine

1 clove garlic, minced

1 shallot, minced

1/4 cup almonds, ground

Salt and pepper to taste

Cilantro and pomegranate seeds for garnish

Directions

Heat a large skillet on high. Add oil, and when hot add diced chicken breast. Sauté until chicken starts to turn white. Add diced onions and continue to sauté until onions are translucent. Add chopped garlic, apricots and all of the fresh and dried fruit, continue to sauté for 1 minute. Add chicken paste and continue to sauté until paste has covered all of the ingredients. Add white wine and continue to cook until chicken is tender. Season to taste.

Stuff peppers with chicken-fruit mix. In a sauté pan add oil, shallots and sauté until shallots are translucent. At this point, add garlic and continue to sauté until garlic has turned to a light caramel color. Add wine and reduce until almost gone. Add heavy cream and simmer until reduced in half. Adjust seasoning and finish with almonds. Garnish with cilantro and pomegranates.

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