Chicken Piccadillo Chile Rellenos

Ingredients

2 pounds boneless skinless chicken thighs, small dice*

1 cup canned diced tomatoes (I used Muir Glen Fire Roasted), drained of sauce which leaves about a half cup of tomatoes. Reserve some of the sauce.

1 cup onion, fine dice

1/2 cup mild olive oil (or half extra virgin and half vegetable oil)

1/2 teaspoon dried thyme

1 bay leaf

1 half cinnamon stick

1/3 cup raisins

1/2 cup slivered blanched almonds, lightly toasted

1/2 cup green olives

2 tablespoons capers, drained and rinsed

3 tablespoons cilantro

2 tablespoons flat leaf parsley

1 tablespoon mint

8-10 large poblano chiles (or save half to make the battered and fried version)

1 1/2 pounds ripe plum tomatoes

2 (or more to taste) jalapeno chiles, seeded and diced

1/2 cup diced onion

1 large clove garlic, peeled and roughly chopped

1 tablespoon or so of oil

Salt to taste

Foodista

View Full Recipe