Chiles en nogada (Chillies in walnut sauce)

Recipe from: 7/3/2002 12:00:00 AM
Ingredients 33
Servings 1


Serving Change
  • 6 large poblano chillies
  • flour, to dust
  • 3 eggs, separated
  • 2 ml salt
  • corn oil, to fry
  • 1 large pomegranate, seeded
  • parsley, to garnish
  • 100 g walnut halves
  • 35 g blanched almonds
  • 65 ml milk
  • 125 ml creamy Danish feta
  • 60 ml sour cream
  • 30 ml sweet tequila, sherry or liqueur of choice
  • 10 ml sugar
  • 500 g chicken breasts
  • 1/2 onion, quartered
  • 1 garlic clove
  • 5 ml salt
  • 1 litre water
  • 60 ml butter
  • 1 medium onion, finely chopped
  • 125 ml tomato puree
  • 15 ml chopped parsley
  • 1/2 apple, peeled and finely chopped
  • 1/2 pear, peeled and finely chopped
  • 1 green banana, peeled and finely chopped
  • 85 ml raisins
  • 65 ml blanched almonds, coarsely chopped
  • 10 ml sugar
  • 2 ml ground cinnamon
  • salt and pepper to taste


WALNUT SAUCE: Cover walnuts with boiling water and leave them to soak for 5 minutes.
Drain and rinse off any loose bits of brown skin that may still be covering them.
Place in a small bowl with almonds and cover with the milk.
Leave to soak for 6 to 12 hours.
Place the nuts, milk, cheese, sour cream, sugar and liqueur in a blender and mix until the sauce reaches the consistency of custard.
Add milk if necessary. Refrigerate.
Place chicken, onion, garlic, salt and water in a large pot and bring to the boil, cover and simmer for 20 minutes until the chicken is tender.
Leave chicken breasts to cool and then shred chicken as finely as possible.
Heat butter in a large pot and fry chopped onion and garlic until transparent.
Add tomato purée and parsley and fry for 5 minutes, stirring constantly.
Add the rest of the ingredients and cook over a medium heat for 10 minutes.
Spoon some of the filling into each chilli, but do not overstuff.
Spread flour on a plate and turn each chilli in the flour to coat lightly.
Beat egg whites with a pinch of salt until stiff.
Gently fold in 2 egg yolks to make a batter.
Dip chillies in the batter, covering them completely, and immediately place in about 5 cm of hot oil in a wok or heavy skillet.
Fry each chilli until lightly browned on all sides. Drain on brown paper.
Serve at room temperature or warm.
Cover each chilli with walnut sauce and sprinkle with pomegranate seeds and sprigs of parsley.
COOK'S NOTE:You could use sweet peppers instead of poblano chillies.

Read more on: poultry  |  shallow-fry


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