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

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