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1
For the chiles: In a medium saute pan over medium heat, heat the vegetable oil.
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2
Add the chicken and cook until it starts to turn white, about 5 minutes.
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3
Add the onions and cook until translucent, about 5 minutes.
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4
Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes.
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5
Stir in the tomato paste and cook for 2 more minutes.
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6
Add the wine and simmer until the chicken is tender, about 5 minutes.
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7
Season with sugar, salt and pepper, and then remove from the heat.
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8
Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
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9
For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes.
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10
Add the garlic and cook until it turns a light caramel color, about 5 minutes.
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11
Add the wine and simmer until it is almost completely evaporated, about 15 minutes.
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12
Add the heavy cream and simmer until reduced by half, about 15 more minutes.
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13
Stir in the almonds and season with salt and pepper.
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14
To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce.
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15
Garnish with the cilantro and pomegranate seeds.
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16
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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17
The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
