Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts, diced small
• 2 teaspoons diced onion
• 1 teaspoon diced apple
• 1 teaspoon diced dried apricot
• 1 teaspoon diced pear
• 1 teaspoon raisins
• 1 clove garlic, minced
• 2 teaspoons tomato paste
• 1 cup red wine, preferably Cabernet
• Kosher salt and black pepper
• 4 poblano peppers, roasted and peeled
• 1 tablespoon canola oil
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup white wine, preferably Chardonnay
• 2 cups heavy cream
• Kosher salt and black pepper
• 1/4 cup almonds, roughly chopped
• Fresh cilantro leaves, for serving
• Pomegranate seeds, for serving

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Instructions

1. For the chiles: Heat a large skillet over high heat. Add the canola oil when hot. Add the chicken and saute until the chicken starts to turn white, 7 to 8 minutes. Add the onions and continue to saute until the onions are translucent, 3 to 4 minutes. Add the apple, apricot, pear, raisins and garlic and saute until they begin to soften, about 1 minute. Add the tomato paste and stir so the paste coats all of the ingredients. Add the red wine and cook until the chicken is tender, about 5 minutes. Season with salt and pepper and let cool slightly. Remove the seeds from the peppers by making one long slice down the sides, stuff them with the chicken-fruit mixture and keep warm until ready to serve.
2. For the nogada sauce: Heat the oil in a saute pan over medium-high heat, add the shallots and saute until translucent, about 3 minutes. Add the garlic and continue to saute until the garlic has turned a light caramel color, about 1 minute. Add the white wine and reduce until almost gone, 3 to 4 minutes. Add the cream and simmer until reduced by half, 5 to 7 minutes. Season with salt and pepper and finish with the almonds.
3. For serving: Place each stuffed pepper on a plate and spoon some of the nogada sauce over top. Garnish with the cilantro and pomegranate seeds.