- 2 pounds boneless skinless chicken thighs (small dice*)
- 1 cup diced tomatoes
- 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 1/2 cinnamon stick
- 1/3 cup raisins
- 1/2 cup blanched almonds (slivered, lightly toasted)
- 1/2 cup green olives
- 2 tablespoons capers (drained and rinsed)
- 3 tablespoons cilantro
- 2 tablespoons flat leaf parsley
- 1 tablespoon mint
- 10 poblano chiles (large, or save half to make the battered and fried version)
- 1 1/2 pounds plum tomatoes (ripe)
- 2 jalapeno chiles (or more to taste, seeded and diced)
- 1/2 cup diced onion
- 1 clove garlic (peeled and roughly chopped)
- 1 tablespoon oil (or so of)
- salt (to taste)
- 1. Heat the oil in a large frying pan and add the onions, cooking until translucent, @ 2-3 minutes. Add garlic and cook for 1 minute longer. Add the tomatoes, thyme, bay leaf and cinnamon stick. Cook for another 10-15 minutes.
- 2. Scrape the tomato/onion mixture out of the pan into a bowl, and add more oil to the pan to cook the chicken. When the chicken is lightly browned, add the tomato/onion mixture to it. Then add the raisins, olives, capers and almonds and stir to combine, If the mixture is too dry, add a bit of the reserved tomato sauce.
- 3. Remove from the heat, and stir in the cilantro, parsley and mint.
- To Roast Chiles:
- 1. Place chiles on a baking sheet and place under the broiler. When they are charred on one side, turn them over and char them on the second side.
- 2. Remove the baking sheet from the oven, and cover with plastic wrap. The heat will cause the wrap to shrink fit the pan. Allow the chiles to steam under the wrap for about 10-15 minutes. Unwrap, and carefully scrape the charred and loosened skin from the chiles. Carefully make a slit in one side of the chile to remove the seeds. It's important to work as gently as possible so that the chiles do not shred. If a few seeds or stubborn bits of skin remain, it's no big deal.
- 3. Carefully stuff the chiles with the picadillo. If you're not batter frying the chiles, place them open side up on a plate napped with Chile Roasted Tomato Sauce
- 1. Roast the tomatoes under the broiler as per directions for chiles above. You do not need to cover them with plastic wrap. When the tomatoes are cool enough to handle, peel the skin off, and over a strainer, and cut the meat of the tomato from the seeds and core, leaving the seeds and core in the strainer. Place the meat in a separate bowl. When you are done, press gently on the remains in the strainer to remove juices from the core, and add the juices to the tomato meat.
- 2. Add the tomatoes and juices to a food processor bowl along with the diced onion, chile and garlic. Purée until smooth but still retaining a little texture.
- 3. Heat the oil in a large skillet, and when the oil is sizzling hot, add the purée all at once, frying while stirring for about 5 minutes, until the sauce begins to thicken, and turn more orangey. Season with salt to taste.
PER SERVING *
|Calories1010Calories from Fat690|
|% DAILY VALUE*|
|Calories from Fat690|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.