Chicken Etouffe Rellenos
- Yield servings
- 4 large poblano peppers
- 4 large chicken breasts, boneless and skinless
- 1/3 cup chopped poblano pepper
- 2 cups chopped celery
- 1 cup chopped sweet yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped orange bell pepper
- 2 teaspoons garlic minced
- 10 tablespoons butter, salted
- 4 tablespoons all purpose flour
- 1 teaspoon chicken bouillon
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups water
- 3 cups cooked white rice
Preheat oven to 400 degrees. Place the 4 large poblano peppers on a baking sheet and bake in oven for 15 minutes at 400 degrees. Remove from oven and let cool. Once cool, make a cut down one side from just below the stem to the tip. Remove the seeds and ribs of the pepper. Set aside for stuffing.
Next, melt 4 tablespoons butter in a large skillet, Once the butter is melted add the chicken. Brown chicken for approximately 15 minutes turning to cook evenly through. Remove chicken from skillet and let cool. Once cool the chicken will need to be pulled apart into bite size pieces.
Add 2 tablespoons butter, chopped poblano, onion, celery, red and orange bell peppers, and garlic to the skillet. Sprinkle with 1/4 teaspoon salt. Saute vegetables until soft and onions are translucent. Remove from skillet, set aside.
The roux- melt 4 tablespoons butter with 4 tablespoons flour in skillet. Cook mixture over a low heat stirring constantly until it becomes the color of a copper penny about 5-7 minutes.
Once the roux is ready return the vegetables and chicken to the skillet and stir. Slowly add 3 cups water stirring to blend. Add the chicken bouillon, thyme, cayenne, 1/4 teaspoon salt, and black pepper. Stir. Simmer for 15 minutes on low heat stirring frequently.
Place your poblano peppers in a shallow baking pan. Spoon your etouffe mix into the peppers and bake 15 minutes at 400 degrees. Serve with cooked white rice.