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Chicken Chiles Rellenos (Zarela Martinez)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
6 grossPoblano or New Mexico chiles, peeled
1/2 TasseUnsalted butter; (one stick)
1 mittelOnion chopped
cloves garlic minced
1/2 TassePimento-stuffed olives; sliced
1/2 TassePitted prunes; coarsely diced
1/2 TasseDried apricots; coarsely diced
1 1/2 Teelöffelground cumin
1/2 Teelöffelcinnamon
1/4 Teelöffelcloves ground
2 Tassechicken cooked, shredded
Salsa De Tomate Asado
1 1/2 Tasseheavy cream
8 grossGarlic cloves; unpeeled
1 mittelOnion; unpeeled, halved crosswise
3 grossRipe; red tomatoes, about 2-3/4 lbs. total (3 to 4)
die Zubereitung:

Melt butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring, for three minutes. Add the olives and fried fruit and cook, stirring another three minutes. Add the spices and chicken and cook, stirring to combine, for tow minutes more. Season with salt. Cut a small slit in the stem end of each chile. Remove seeds if desired, but do not tear chile. Carefully stuff chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan at 500 degrees for seven minutes. Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.

Salsa De Tomate Asado for Zarela Martinez's Chiles Rellenos Cook down the cream in a small, heavy saucepan over med. Heat until reduced by about a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside. Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until cook enough to handle. Peel the garlic and place in blender. Peel onion, and add to garlic. Peel tomatoes directly over the blender to catch juice. And add to garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Makes about 4 cups. Can be refrigerated for 2 or 3 days. Do not freeze. Judy Howle howle@ebicom. Net

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