Nuevo Latino Recipe

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Ingredients:

Serving

canola oil (for browning chicken breast)
5 large boneless/skinless chicken breast (about 8 oz each)
1 large yellow onion, roughly chopped
1 jalapeno , seeds removed and roughly chopped
1 poblano pepper , seeds removed and roughly chopped
1 beer , to deglaze ( recommend: bass)
1/4 cup ancho chili powder
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp sugar
1/4 cup semi-sweet chocolate chips
3 dried ancho chilies , seeds removed
1/4 cup sesame seeds
1/4 cup pumpkin seeds
chicken broth, to cover
1 tbsp salt
1/2 cup red bell pepper, roughly chopped
1/2 cup yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 tbsp canola oil
2 cups basmati rice
4 cups chicken broth
2 tsp cumin seeds
2 tbsp finely chopped fresh cilantro leaves
1 bunch scallions, finely sliced (green part only )
4 eggs
1 1/2 cups shredded pepper jack cheese
1 tsp salt
1 tsp black pepper
oil as needed, for frying cakes
3 red bell peppers, roughly chopped
1 medium yellow onion, roughly chopped
6 cloves garlic
2 tbsp canola oil
2 tsp salt
2 tsp black pepper
3 poblano peppers
2 jalapenos
6 cloves garlic
2 tsp adobo seasoning
2 limes, juiced
canola oil (as needed)
special equipment: 1 pair rubber gloves (for removing seeds from peppers)
2 tbsp canola oil
1 poblano pepper, small dice
1 small yellow onion, small dice
3 (16-oz) cans of black beans
2 tsp ground cumin
1 cup tomatoes, small dice
1 bay leaf
1 cup chicken broth
1 tsp salt
1 tsp black pepper
plantain chips, for garnish

Directions:

For the mole chicken:
In a large pot, over high heat, coat bottom of pot with oil and brown off the chicken breast until golden on both sides. The chicken may have to be browned off in smaller batches to brown evenly. Remove chicken from pot and set aside. Next, add the onion, jalapeno, and the poblano pepper to the pan and saute over medium high heat for 3 minutes. Deglaze with beer and add all other ingredients. Return chicken to the pot and bring to a boil. Turn the heat to low and simmer for approximately 1 hour or until chicken is falling apart. Remove the chicken at this point and set aside to cool. Use a stick blender to puree the mole and continue to cook over medium heat until the sauce has become thick. Once chicken is cooled, shred chicken and toss with hot mole just before serving.
For the arroz con pollo rice cakes:
Place red bell pepper, onion, and garlic in a food processor and pulse ingredients until finely chopped. In a medium sized pot, heat oil over medium-high heat and saute red bell pepper, onion, and garlic mix for about 3 minutes. Next, add the basmati rice and continue to stir for about 3 more minutes. Add the chicken broth and the cumin seeds and bring to a boil. Turn the heat to low and cover and cook approximately 15 to 20 minutes until all liquid has evaporated. Spread the rice out onto a sheet try and let cool. Once rice is completely cooled, place rice in a medium sized mixing bowl and mix in all other ingredients. Form 8 even sized rice cakes (or patties). In a medium sized saute pan over medium-high heat, cook the rice cakes until golden brown on both sides and cooked through on the inside.
For the red pepper sofrito:
Place red bell peppers, onions, and garlic in a food processer and pulse ingredients until finely chopped. In a medium saute pan, heat oil over medium-high heat and cook red bell pepper, onion, and garlic mix for approximately 10 minutes or until the raw onion flavor has mellowed. Season with salt and pepper and set mixture aside until ready to serve.
For the roasted poblano pesto:
Preheat oven to 450 degrees F.
Place the poblano peppers, jalapenos, and the garlic on a sheet try and roast in oven until peppers are charred (almost black) and garlic is golden brown and soft. Set aside and allow to cool. Next, (using rubber gloves) remove seeds from the poblano peppers and the jalapenos. Place into a food processor along with garlic and all other remaining ingredients, except oil. While machine is running, slowly add enough oil to emulsify mixture. The mixture should be nice and smooth. Set aside until ready to serve.
For the black bean ragu:
In a medium pot over medium-high heat, heat oil and saute the poblano pepper and onion for about 5 minutes or until golden brown. Next, add all other remaining ingredients and bring to a boil. Turn heat to medium-low and cook approximately for 30 minutes or until most of the liquid has evaporated (it should resemble a thick chili). Turn heat to low (as low as you can) and still frequently until ready to serve.
To Plate:
Place approximately 1/2 cup of black bean ragu on a plate and then place 2 rice cakes on top of the ragu. Put a spoonful of red pepper sofrito on top of each rice cake.
Next toss the shredded chicken with the mole and place chicken on top of rice cakes. Drizzle a little of the roasted poblano pesto on top of the chicken and garnish with plantain chips. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1306.59 Kcal (5470 kJ)
Calories from fat	669.77 Kcal
		% Daily Value*
Total Fat	74.42g	114%
Cholesterol	275.87mg	92%
Sodium	6670.89mg	278%
Potassium	1513.08mg	32%
Total Carbs	107.87g	36%
Sugars	18.03g	72%
Dietary Fiber	14.42g	58%
Protein	58.29g	117%
Vitamin C	167.2mg	279%
Vitamin A	2.8mg	94%
Iron	102.7mg	570%
Calcium	701.6mg	70%

Amount Per 100 g
Calories	115.56 Kcal (484 kJ)
Calories from fat	59.24 Kcal
		% Daily Value*
Total Fat	6.58g	114%
Cholesterol	24.4mg	92%
Sodium	590.03mg	278%
Potassium	133.83mg	32%
Total Carbs	9.54g	36%
Sugars	1.59g	72%
Dietary Fiber	1.28g	58%
Protein	5.16g	117%
Vitamin C	14.8mg	279%
Vitamin A	0.3mg	94%
Iron	9.1mg	570%
Calcium	62.1mg	70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.5

Points
35

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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