CHICKEN CHILE RELLENOS

Steps:

• 1. (NOTE: Before starting the preparation of the Chicken Chile Rellenos, begin cooking 1 3/4 to 2 cups of brown or white rice in a separate pan.)
• 2. Wash peppers. In a large sauce pan or pot, fill 3/4 full with water and bring to a rolling boil. Place whole peppers in boiling water and blanche for 3-4 minutes on medium high heat.
• 3. Gently remove the peppers from the boiling water using tongs and place in a lightly greased 9" x 13" pan.
• 4. Using a serrated, sharp knife, carefully cut a T-shaped slit in each pepper, being careful to cut only the top side of the Poblano pepper.
• 5. Use a small spoon to carefully scoop out the seeds in each pepper, being careful to not tear the pepper.
• 6. Set peppers aside while cooking chicken mixture.
• 7. Wash and pat dry chicken breasts. Cut chicken into 1/4" strips or pieces and cook on medium heat in 3-4 T. olive oil in a large pan or dutch oven.
• 8. As the chicken begins to brown, add onions, garlic, bell pepper, tomatoes and seasonings. Stir occasionally to prevent ingredients from sticking to pan. Continue to cook for approximately 15 -20 minutes or until chicken is well browned.
• 9. Preheat oven to 425 degrees.
• 10. For chicken mixture, reduce heat to medium low and add cilantro, raisins, and walnuts. Cook an additional 5 minutes to incorporate the last 3 ingredients into the chicken mixture.
• 11. Remove chicken mixture from heat. Use a small spoon to gently fill each Poblano pepper with the chicken mixture--being careful not to tear the peppers.
• 12. Place stuffed Poblano peppers in oven and bake for 5-10 minutes.
• 13. Remove peppers gently from pan placing onto a bed of (cooked) white or brown rice. (For presentation sake, I prefer to place the rice and one stuffed pepper on each person's plate prior to them being seated at the table.)