Categories: chiles rellenos, pollo

Ingredients

• 24-30 large jalapeno chiles
• 6 c water
• 1/4 c sugar
• 2 tbsp instant coffee
• 1/2 c cider vinegar
• 1 head garlic, separated into cloves and peeled
• 1/2 c olive oil
• 1 medium white onion, finely chopped
• 1 large ripe tomato, peeled, seeded, and finely chopped
• 1/4 c fresh parsley, chopped
• 1/4 c slivered blanched almonds, toasted and finely chopped
• 1/4 c olives, chopped or thinly sliced
• 2 tbsp capers, chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 1/2 c chicken breast, cooked and shredded
• 1 tsp salt
• pepper
• 5 large carrots, peeled and sliced
• 2 large white onions, sliced in very thin half moons
• 5 bay leaves
• 10 allspice

Directions

1. Cut a shallow slit down almost the whole length of each chile and very carefully remove the seeds and veins.

2. Combine the water with the sugar, coffee, and 1/4 c vinegar and bring to a boil over high heat.

3. Add the chiles, reduce the heat to medium-low, and cook for 5 minutes.

4. Drain and discard the cooking liquid.

5. Cover the chiles with cool water and let stand for another hour.

6. Mince 2 of the garlic cloves.

7. Heat 1/4 c oil over medium-high heat until fragrant.

8. Add the minced garlic and chopped onion and cook until the onion is translucent, about 3 minutes.

9. Add tomato, parsley, almonds, loives, capers, and herbs.

10. Reduce to medium and cook, stirring frequently, until most of the moisture has evaporated.

11. Stir in the chicken and cook for 5 minutes.

12. Season.

13. Let cool.

14. Carefully fill each chile with about 2 tbsp of the chicken mixture.

15. Arrange in a shallow serving dish.

16. Place remaining 1/4 c oil over medium heat.

17. Add the carrotes, onion, and remaining garlic cloves, along with the bay leaves and allspice.

18. Cook until the onions are transluncent, about 3 minutes.

19. Add the remaining vinegar and bring to a boil.

20. Let cool.

21. Pour the vinegar mixture over the chiles.

22. Let stand for several hours.

23. Keeps well for up to 2 days.

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