Walt Disney World has a few holiday classics that are “must-sees” during Christmastime. One of these classics is the Candlelight Processional over at Epcot®. Regular seating for the show can be hard to come by unless you line up over an hour before to reserve your spot in line. However, similar to the Fantasmic! Dinner Package at Disney’s Hollywood Studios®, there is a Candlelight Processional Dinner Package. Not only do you get reserved seating for the wonderful Christmas spectacle, but you also get a lunch or dinner at a selected Disney restaurant, and a VIP viewing area pass for IllumiNations: Reflections of Earth later in the night.
I have had the pleasure of experiencing this package of numerous occasions over the years and it is a stress-free process with definite perks. A number of restaurants participate in the package deal and allow you to get an appetizer, entree, dessert, and drink or a full-buffet included in your price, depending on the location. The Candlelight Processional is performed three times per night at [5:00] pm, [6:45] pm, or [8:15]. The dining times correlate with the shows, making sure you eat prior to your show time. Prices vary according to the dining setting. The following restaurants participate in the Candlelight Processional Dinner Package:
–Biergarten -Nine Dragons -Restaurant Marrakesh -Rose and Crown -Via Napoli -San Angel Inn -Coral Reef -Teppan Edo -Tokyo Dining -Tutto Italia -Chefs de France -Garden Grill -La Hacienda de San Angel
This week’s recipe is from one of the Candlelight Processional Dinner Package restaurants, San Angel Inn. Recipe courtesy of http://www.disneyfoodblog.com/2013/05/01/diy-disney-recipe-pollo-a-las-rajas-from-epcots-san-angel-inn-restaurante/
Pollo A Las Rajas
-4 chicken breast halves -5 tablespoons vegetable oil -1 large poblano pepper -1 large Spanish onion -1 large red bell pepper -I cup of chorizo (Mexican sausage), peeled and diced -1 garlic clove, chopped -1 cup sour cream -1/4 cup half and half -1/4 teaspoon ground black pepper for cream sauce, plus salt to season chicken -1/2 teaspoon salt for cream sauce, plus pepper to season chicken -1 cup shredded Monterey Jack cheese
-Season chicken with salt and pepper -Place chicken in a roasting pan or baking dish and bake, uncovered, at 350 degrees Fahrenheit for 20 minutes, or until cooked. -Heat 2 of the tablespoons of vegetable oil in a saucepan, and lightly sauté (over medium heat) the poblano pepper until skin starts to separate. Leave it in the pan and keep turning to let all sides hit the hot oil and crack. -The pepper will actually start to break down and will no longer be firm or crisp when it is done. -Peel skin from poblano pepper using a small sharp knife to scrape off the skin. -Cut off the top and remove all seeds. -Slice onion, bell pepper and poblano pepper into strips. -Heat remaining 3 tablespoons of oil in a large, heavy skillet. -Add crushed garlic clove with a garlic press (if you don’t have one, just hand chop your garlic clove). Let cook for about a minute in your oil. -Add chorizo sausage to garlic oil. -Let chorizo cook through a majority of the way before adding the onion, red pepper, and poblano strips. -Cook over medium high heat, stirring occasionally until onions and peppers are soft. -Add sour cream, half-and-half, black pepper and salt, stir together and let simmer for 3 minutes. -Take your chicken out of the oven and cut on a diagonal into strips. -Serve family style or individually plated. Whichever you choose, place 1/4 of the chorizo/pepper mixture on plate (creating four separate piles with the whole pot) and stack a full (already cut into strips) chicken breast half on top of each pile. -Sprinkle the top of each chicken breast with 1/4 cup of Monterey Jack Cheese.
Stay tuned for a feature on holidays treats around WDW next week! I will personally be trying each one this week to share with you all!
Have any of you done the Candlelight Processional Dinner Package? Which restaurant did you dine at? Kristin Casagrand is a student currently studying physical therapy at Bellarmine University. Born and raised in Pennsylvania, Kristin has taken many a family vacations as a child driving 24 hrs, cramped in the back of the car and fighting with her sister to get to Disney (definitely worth it though). She looks forward to sharing “A taste of Disney” with everyone each week.