About this recipe:This is an exotic recipe of stuffed green chillies with a savoury/sweet stuffing of chicken, raisins, walnuts, sugar and spices. Poblano chillies are quite mild in flavour. If you can't find them, use long green peppers instead.
1 (2kg) whole chicken, cut into pieces
1 onion, halved
2 carrots, peeled
1 stick celery
1 clove garlic, peeled
12 fresh poblano chillies - cleaned, roasted and peeled
1 onion, chopped
3 cloves garlic, chopped
100g dark brown soft sugar
1/4 teaspoon ground black pepper
4 bay leaves
1 tablespoon white vinegar
8 tablespoons chopped fresh coriander
3 tablespoons tomato puree
900g cream cheese
225g soft goat cheese
250ml soured cream
1/2 teaspoon ground nutmeg
3/4 teaspoon caster sugar
1/2 bunch coriander, finely chopped
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Place chicken in a large saucepan with the halved onion, 2 carrots, 1 stick celery and 1 clove garlic; cover with water. Boil until done. Slice chicken into bite-sized pieces.
In a large frying pan over medium heat, saute onion and garlic until soft, then add chicken, raisins, dark brown soft sugar, 100g walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, coriander and tomato puree; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
Preheat oven to 120 C / Gas 1/2. Cut a slit in each chilli along one side, lengthways, so that they can be reconstructed after they are stuffed. Stuff each chilli with cooled chicken mixture and place in preheated oven to keep warm.
To make sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, soured cream, 225g walnuts, nutmeg and sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chillies and garnish with fresh chopped coriander.