Chicken Chile Relleno Recipe
Rice, pico salad, queso fresco, salsa roja
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Ingredients
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Chicken Chile Relleno
Pico Salad
Salsa Roja
Rice
Method
Chicken Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a plastic bag to steam for about 10 minutes. Once cooled, peel off the skins and make a slit down one side to remove the seeds.
- 2
Stuff the Peppers
In a mixing bowl, combine the cooked chicken breast and queso fresco. Gently stuff each pepper with the mixture.
- 3
- 4
Fry the Peppers
Heat the olive oil in a large skillet over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place them in the skillet. Fry until golden brown, about 3-4 minutes on each side.
Pico Salad
- 5
Mix the Salad
In a bowl, combine diced tomatoes, chopped red onion, and cilantro. Drizzle with lime juice and sprinkle salt. Toss well to combine.
Salsa Roja
- 6
Rice
- 7
Cook the Rice
In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 2-3 minutes. Pour in chicken broth and salt. Bring to a boil, then cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.