CHICKEN CHILE RELLENOS
From the famous Reata restauant in Fort Worth, TX. ("Reata-Legendary Texas Cuisine" cookbook.) With a large enough pan, you can use three whole chickens (leave skin on) in place of purchasing the legs and thighs separately. If you're short on time, go ahead and use two store-bought rotisserie chickens in place of the Shredded Chicken. Drizzling the top of each relleno with some of our Creme Fraiche and a scoop of guacamole will mellow the pepper just enough to keep from setting your mouth on fire. Believe it or not, some folks evn batter and fry these. If decadence is your thing, just dredge in some egg and buttermilk wash and seasoned flour a few times ti make a generous crust before your fry. Regardless, we say serve with your favorite Spanish rice and some Ranch-Style Beans.
Provided by TxGriffLover
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
- Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
- replenishing water in the pan as needed.
- The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
- to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
- Reata Creme Fraiche:.
- Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
- Reata Roasted Poblano Peppers:.
- Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
- are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
- large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
- Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
- Stuffing the Rellanos:.
- Preheat the oven to 350ยบ. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
- to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
- Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
- Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.
Nutrition Facts : Calories 1619.6, Fat 123, SaturatedFat 50.5, Cholesterol 466.8, Sodium 10210.3, Carbohydrate 43.2, Fiber 15.5, Sugar 3.6, Protein 91.4
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Monika Faim
[email protected]I'm not a fan of Mexican food, but I loved these rellenos. They were so flavorful and cheesy.
mdfiroz Kobir
[email protected]These rellenos were delicious! I made them for my family and they loved them.
Md Talga
[email protected]I made these rellenos for a party and they were a huge hit. Everyone loved them!
Jack Mind
[email protected]These rellenos were a bit time-consuming to make, but they were worth it. They were so delicious!
Bosy Ali
[email protected]I'm not a fan of poblano peppers, but I loved these rellenos. The filling was creamy and flavorful, and the coating was crispy and golden brown.
Nihil
[email protected]These rellenos were so good, I ate two of them!
MR mariam
[email protected]I've never made rellenos before, but this recipe made it easy. They turned out great!
ch Shafiq
[email protected]The filling was bland and the coating was soggy.
Newbie Fine
[email protected]These rellenos were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder poblano pepper.
Jay Michael
[email protected]This recipe was easy to follow and the rellenos turned out great! I used a store-bought roasted poblano pepper and it worked just fine. The filling was creamy and flavorful, and the coating was crispy and golden brown.
Afsan Alif
[email protected]These rellenos were delicious! I used a combination of ground chicken and ground beef for the filling, and they were so flavorful. The poblano peppers were perfectly roasted and the cheese filling was gooey and melted perfectly.
boy aban
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of the roasted poblano peppers, the creamy cheese filling, and the crispy coating is irresistible.
Muzammil Khokhar
[email protected]These chicken chile rellenos were a hit with my family! The poblano peppers were perfectly roasted and the filling was flavorful and cheesy. I will definitely be making this recipe again.