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Chiles Ancho Rellenos con Picadillo de Pollo : (vista 2339 veces)
Fecha de alta: 27 Jun 2012
Listed in: Platos Principales / Otros Platos principales
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Clasificación: 3.1/5 (9 votos elenco)

Ingredientes

Originally from Mexico City, this is one of the most traditional versions of this popular dish. Usually the dark green poblano chile is stuffed to create the classic chiles rellenos. When the same chile is used in its dried form, its name changes (to ancho chile) and so does its flavor!
Ingredientes
Picadillo:

1? pounds chicken, ground or finely chopped

Goya Adobo with Pepper, to taste

? cup Goya Olive Oil, to be used ? cup at a time

1 cup finely chopped white onion

2 tbsp. Goya Minced Garlic or 2 tbsp. fresh minced garlic

2 lbs. tomatoes, peeled and finely chopped

1 packet Saz?n Goya with Cilantro and Tomato

?tsp. dried thyme

2 bay leaves

? cup raisins

? cup pitted Goya Manzanilla Olives, roughly chopped

? cup slivered almonds

? cup finely chopped cilantro, firmly packed

? cup finely chopped Italian parsley, firmly packed

6 mint sprigs, stems removed and finely chopped


Chiles:

8 large Goya Ancho Chiles - the chiles should be intact, rather flexible and as large as possible

4 ozs. Goya Piloncillo, grated or 1/2 cup dark brown sugar

? inch piece Goya Cinnamon Stick

2/3 cup Goya Red Wine Vinegar

? tsp. Goya Adobo with Pepper


Sauce:

2 cups sour cream

? cup finely diced white onion

? tsp. salt

? cup firmly packed cilantro, finely chopped

Instrucciones
1. Pre-heat the oven to 350 degrees F.
2. Season meat with Adobo and set aside.
3. In saucepan on medium, heat 1/4 cup of Olive Oil. Add onion and cook until translucent. Add garlic, cook for 1 minute, add tomatoes, Saz?n, thyme and bay leaves and simmer for 15 minutes. Add raisins and cook for 10 minutes. Set aside.
4. In skillet on medium-high, heat remaining 1/4 cup oil until smoking. Add chicken, stirring constantly for 4 minutes and excess liquid evaporates. Stir tomato sauce into chicken and simmer for 5 minutes. Take off heat and add olives and almonds. Let cool. Stir in cilantro, parsley and mint. Check seasoning.
* Note: The stuffing can be made in advance, adding the herbs when ready to stuff the chiles.
5. Leaving stem on, make lengthwise slit in each chile and remove seeds and white veins. Put 4 cups of water in saucepan and add Piloncillo, Cinnamon, Vinegar and Adobo. Bring to oil and simmer for 5 minutes. Add chiles, cover, remove from heat, and soak for 8 minutes. Transfer chiles to absorbant paper to dry.
6. Stuff chiles with picadillo and place in baking dish. Cover and bake for 15 minutes, or until heated through.
7. While chiles are baking, in saucepan on medium-low, heat sour cream, onion and salt until warm but not boiling. Add cilantro and keep warm. When ready to serve, pour sauce over the chiles.
* Note: This dish can be accompanied with rice.

Serves 8

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