Chicken Stuffed Poblanos Picadillo

  • Yield: servings


2medium onions, finely chopped
10-- garlic cloves, minced
2tablespoons extra virgin olive oil
2pounds ground chicken
-- Salt and freshly ground black pepper
2tablespoons fresh Mexican oregano leaves
1/2teaspoon ground cinnamon
10-- tomatoes finely chopped
4 to 6-- Green Pickled Serrano Peppers ("La Morena or La Costena") chopped
3 to 6tablespoons golden raisins
3tablespoons slivered almonds, toasted, chopped
1/2cup pimento stuffed green olives, chopped
2tablespoons sugar.
1/4cup sherry wine
Poblano Peppers:
8-- 10 large poblano peppers
-- Vegetable oil, for frying
-- Flour, for dredging
-- Salt and freshly ground black pepper


Roast the whole poblano peppers over a gas stove burner or under the oven broiler until their skins blister. Remove immediately to avoid burning. Let the poblano peppers sweat in a plastic bag for approximately 15 – 30 minutes, and then carefully peel skins off. Make a slit in 1 side of each poblano peppers and carefully remove the seeds, leaving the stem intact.

While the poblano peppers are resting in the plastic bag, prepare the picadillo.

In a large skillet, saute the onion, garlic and tomatoes in olive oil over moderate heat, stirring, until the onion is softened and the tomatoes have brought the juice out. Add the oregano, cinnamon, chicken, season with salt and peppert & pepper and cook until the chicken is completely cooked. Add the raisins, almonds, green olives, the serrano peppers, sugar, and wine and let cook until the picadillo is dry (stirring frequently). Remove from heat.

Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold very slowly into the whites. When you separate the egg whites from the yolks, be very careful, your yolks can not break and mix with the egg whites (not even a bit), it will ruin your egg batter.

Stuff the poblano peppers with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the poblano pepper up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not . Serve immediately.