Pollo Rellenos

These stuffed chicken breasts draw from New Mexico’s rich culinary traditions. The filling blends sweet golden raisins with chopped spinach, Chimayo chile powder, cinnamon, and cloves for a combination that’s sweet, earthy, and gently spicy all at once.

Chimayo chile is specific to the Chimayo Valley in northern New Mexico, and it has a warm, fruity heat that’s completely different from generic chili powder. If you can find it, it makes this dish. If not, a mild New Mexico chile powder is the closest substitute.

Basting with chicken broth while the breasts bake keeps the lean meat from drying out during the hour in the oven. Each baste adds a thin layer of savory moisture that concentrates into a light pan sauce by the time the chicken is done.

Pro Tips

• Butterfly the chicken breasts to create a pocket for the stuffing. A thin, even cut gives you more surface to hold the filling.
• Don’t overstuff. Too much filling pushes out during baking and burns on the pan. A generous tablespoon per breast is enough.
• Secure the opening with toothpicks or tie with kitchen twine so the stuffing stays put.
• Let the chicken rest 5 minutes after pulling from the oven. The juices redistribute and the filling sets slightly.

Variations

• Add crumbled queso fresco to the stuffing for a creamy, salty contrast to the sweet raisins.
• Swap spinach for roasted poblano strips for a more intensely chile-forward version.
• Serve sliced over a bed of rice cooked in the pan drippings for a complete plate.