Poblano Chiles Stuffed With Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Fresh Poblano chiles,
Roasted or fried,
2 tbsp: Vegetable oil,
1 small: Onion, finely chopped
1 large: Tomato, chopped
2: Garlic cloves,
1: / ts dried thyme,
1/2 tsp: Ground true Ceylon cinnamon,
Or U.S. cinnamon,
1 tsp: Oaxacan oregano or 1/2,
ts Mexican oregano,
2 cup: Cooked and shredded chicken,
Breast,
Directions:
Heat the vegetable oil in a medium frying pan over high heat and add
the onion. Cook for 2 minutes. Add the tomato, stirring well to
combine, and lower the heat to medium. Cook for 15 minutes, stirring
often.
In a small bowl or molcajete, mash the garlic with the herbs and add
to the tomato mixture. Add the shredded chicken and salt to taste;
cook for 10 minutes or until heated through and flavorful. Let cool.
Stuff the prepared chiles with the chicken mixture, place in a tray
and bake in a 350 degree oven for 5 to 10 minutes, or until heated
through.
Yield: 2 to 4 servings
CHEF DU JOUR SHOW #DJ9161
Source from luhu.jp
the onion. Cook for 2 minutes. Add the tomato, stirring well to
combine, and lower the heat to medium. Cook for 15 minutes, stirring
often.
In a small bowl or molcajete, mash the garlic with the herbs and add
to the tomato mixture. Add the shredded chicken and salt to taste;
cook for 10 minutes or until heated through and flavorful. Let cool.
Stuff the prepared chiles with the chicken mixture, place in a tray
and bake in a 350 degree oven for 5 to 10 minutes, or until heated
through.
Yield: 2 to 4 servings
CHEF DU JOUR SHOW #DJ9161
Source from luhu.jp
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