Chicken-Filled Chile Rellenos

Ingredients

32-- jalapeños
Escabèche:: 6cloves garlic; 1/2cup olive oil; 1-- onion, cut in thick slices; 4sprigs fresh thyme; 4sprigs fresh oregano; 2-- bay leaves; 3cups white wine vinegar; 1cup water; 1/8teaspoon teaspoon salt
Chicken Stuffing:: 2tablespoons olive oil; 1/2cup finely diced onion; 6cloves garlic; 2cups finely diced fresh tomatoes; 1/2cup port wine; 2tablespoons small capers; 4cups California raisins; 2cups fire-roasted red bell pepper; 1 1/2pounds chicken breast, cooked and diced small; 4teaspoons Salt, to taste
Garnish:: 1/4cup low-fat plain yogurt; 1/8teaspoon salt

Escabèche: Crush garlic cloves and fry in olive oil until brown. Add onion, thyme, oregano and bay leaves; cook until onion is translucent. Stir in vinegar, water and salt to taste; return to boil. Drain jalapeños and turn into container; pour hot escabèche over and marinate overnight.
Stuffing: Cook onion and garlic to golden brown in olive oil. Add tomato, wine, capers, raisins, red pepper and chicken; cook until nearly dry. Salt to taste. Cool.
To Assemble: Drain and dry jalapeños with paper towels. Fill each pepper with about 2 tablespoons of chicken mixture. Arrange peppers on serving plate and garnish with drizzle of seasoned yogurt, if desired.

Recipe by the Culinary Institute of America and Produce for Better Health Foundation