Friday 7th August 2020
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Preparation time: 15 minutes
Cooking Time: 35 minutes

Oil, as necessary
1 small onion, chopped
500g of huitlacoche (corn blister)
1 sprig epazote (Mexican mint)
2 serrano green chillis, chopped
Salt to taste
4 chicken breast halves

1 tablespoon corn oil
½ small onion, chopped
5 bunches squash blossoms, cleaned and chopped
2 poblano chillis, roasted and deveined, sliced
1 sprig epazote (Mexican mint)
2 tablespoons butter
1 ½ cups chicken broth
1 cup cream

Mexican rice:
100g long grain rice
1 small onion, chopped
1 clove of garlic, chopped
2 tablespoons corn oil
100g cooked white corn or regular corn
100g grated fresh carrots
1 tablespoon chopped fresh Chicharo (Mexican tarragon/fennel herb)

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Stuffed chicken breasts huitlacoche

Heat a little oil in a pan over medium heat. Add onion and fry until lightly gold, for about 5 minutes. Add the huitlacoche, epazote, green chillis and salt. Cover and cook for 10 minutes over low heat. Once ready, let cool slightly.

Fill the chicken breasts stuffed with huitlacoche warm stew. If you wish, secure them with a toothpick and fry in hot oil until golden brown on both sides, about 2 minutes per side.

Meanwhile, prepare the sauce. Heat a little oil in a medium saucepan over medium heat. Add onion and fry until golden in color. Stir in squash blossoms, poblano chilli strips and epazote. Simmer for about 10 minutes or the time required for that season. Remove from heat, let cool slightly and grind in a blender until a homogeneous puree.

In a large saucepan over medium heat, melt butter, then pour the pureed squash blossoms and cook for 5 minutes. Then add the chicken broth.

Bring to the boil, dip the stuffed chicken breasts and cook over low heat for 12 minutes. If the sauce becomes dry, add more broth. Once the chicken breasts are cooked, remove from heat, add the cream and mix well.

For the Mexican rice:
Braise the onion with the corn oil in a pan, add the garlic, and the washed long grain rice and cook on low for 2 minutes. Add the grated carrot, cooked white corn and the chopped Chicharo and chicken stock and cook for 10 minutes. Season and serve.

Serve with refried beans, guacamole and Mexican rice.

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