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chicken chile rellenos

(1 rating)
BrnJune avatar
Recipe by
Brenda Forbes
@BrnJune
Red Rock, TX

My sister, Colleen, first created this recipe. She tried many restaurants' Chile Rellenos but she wanted to create a recipe that was more healthy! This is my version with a few variations. It is a recipe that I've made for friends on several occasions; everyone loves it time and time again! The dish is spicy, but the raisins and walnuts help cut the spiciness. I usually plate the food in the kitchen, placing one chicken chile relleno on a bed of rice on each person's plate. A tossed salad and white wine pairs beautifully with this dish!

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chicken chile rellenos

  • PREPARING POBLANO PEPPERS:
  • 6 lg
    poblano peppers (flat and well shaped with stems)
  • PREPARING CHICKEN FILLING:
  • 4 md
    chicken breasts, boneless and skinless
  • 3-4 Tbsp
    olive oil, extra virgin
  • 1 clove
    garlic, chopped
  • 1 lg
    onion, chopped
  • 1 md
    green bell pepper, chopped
  • 1 can
    tomatoes, canned, chopped, and drained
  • 1 Tbsp
    black pepper (or to taste)
  • 1 Tbsp
    salt substitute (or to taste)
  • 2 tsp
    poultry seasoning
  • 1 tsp
    cayenne pepper
  • 2 tsp
    cumin
  • 1/4 c
    cilantro, fresh, chopped
  • 3/4 c
    raisins
  • 3/4 c
    walnuts, chopped

How To Make chicken chile rellenos

  • 1
    (NOTE: Before starting the preparation of the Chicken Chile Rellenos, begin cooking 1 3/4 to 2 cups of brown or white rice in a separate pan.)
  • 2
    Wash peppers. In a large sauce pan or pot, fill 3/4 full with water and bring to a rolling boil. Place whole peppers in boiling water and blanche for 3-4 minutes on medium high heat.
  • 3
    Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
  • 4
    Using a serrated, sharp knife, carefully cut a T-shaped slit in each pepper, being careful to cut only the top side of the Poblano pepper.
  • 5
    Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
  • 6
    Set peppers aside while cooking chicken mixture.
  • 7
    Wash and pat dry chicken breasts. Cut chicken into 1/4" strips or pieces and cook on medium heat in 3-4 T. olive oil in a large pan or dutch oven.
  • 8
    As the chicken begins to brown, add onions, garlic, bell pepper, tomatoes and seasonings. Stir occasionally to prevent ingredients from sticking to pan. Continue to cook for approximately 15 -20 minutes or until chicken is well browned.
  • 9
    Preheat oven to 425 degrees.
  • 10
    For chicken mixture, reduce heat to medium low and add cilantro, raisins, and walnuts. Cook an additional 5 minutes to incorporate the last 3 ingredients into the chicken mixture.
  • 11
    Remove chicken mixture from heat. Use a small spoon to gently fill each Poblano pepper with the chicken mixture--being careful not to tear the peppers.
  • 12
    Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
  • 13
    Remove peppers gently from pan placing onto a bed of (cooked) white or brown rice. (For presentation sake, I prefer to place the rice and one stuffed pepper on each person's plate prior to them being seated at the table.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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