Pollo Rellenos
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | cup |
chicken broth
|
|
| ¾ | cup |
golden raisins
|
|
| 1 | small |
onions
minced |
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | pinch |
cloves, ground
|
*
|
| ½ | tablespoon |
salt
|
|
| 1 | teaspoon |
chimayo chile powder
|
* |
| 1 | tablespoon |
red hot chili pepper, dried
caribe |
|
| 1 | x |
spinach
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 237 | ml |
chicken broth
|
|
| 177 | ml |
golden raisins
|
|
| 1 | small |
onions
minced |
|
| 2.5 | ml |
cinnamon
|
|
| 1 | pinch |
cloves, ground
|
*
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
chimayo chile powder
|
* |
| 15 | ml |
red hot chili pepper, dried
caribe |
|
| 1 | x |
spinach
chopped |
*
|
Directions
Make a stuffing by mixing the golden raisins, minced onion, cloves, cinnamon, salt, chile, chimaja and chopped spinach.
Stuff the chicken breasts, bake at 350℉ (180℃) F for 1 hour or until tender.
Baste with broth a couple of times while baking.
