Nuevo Latino Recipe

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Nuevo Latino
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Ingredients:

Directions:

  1. For the mole chicken:
  2. 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.
  3. For the arroz con pollo rice cakes:
  4. 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.
  5. For the red pepper sofrito:
  6. 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.
  7. For the roasted poblano pesto:
  8. Preheat oven to 450 degrees F.
  9. 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.
  10. For the black bean ragu:
  11. 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.
  12. To Plate:
  13. 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.
  14. 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.
  15. 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 ServingPer 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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