Chicken Chile Rellenos - cooking recipe

Ingredients

Reata Shredded Chicken from the Grill
1/4 cup oil (for frying)
12 chicken legs with thigh, with skin on
water
1/2 cup kosher salt
1 tablespoon ground cumin
Reata Roasted Poblano Peppers
12 poblano peppers
1/4 cup canola oil
Stuffing the Rellanos
4 cups goat cheese
4 cups monterey jack cheese, shredded
6 roma tomatoes, diced
2 cups ancho chili sauce -prepare the ancho chili cream but omit the heavy cream (see related recipe)
12 roasted poblano peppers
Reata Creme Fraiche
3/4 cup sour cream
3/4 cup buttermilk
kosher salt
fresh ground black pepper

Preparation

Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process.
Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill,
replenishing water in the pan as needed.
The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink.
to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve.
Reata Creme Fraiche:.
Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper.
Reata Roasted Poblano Peppers:.
Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they.
are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a
large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'.
Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve.
Stuffing the Rellanos:.
Preheat the oven to 350\u00b0. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce.
to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture.
Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted.
Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.