Blanch peppers in boiling salted water for 1 minute; transfer to ice water to stop cooking. Set aside.
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, cut slit in one side and remove seeds. 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.
Ingredients
- 32 jalapeños
Procedure
Escabèche
- 6 cloves garlic
- 1/2 Cup olive oil
- 1 onion, cut in thick slices
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 bay leaves
- 3 Cups white wine vinegar
- 1 Cup water
- 1/8 teaspoon salt
Chicken Stuffing
- 1 Tablespoon olive oil
- 1/4 Cup finely diced onion
- 3 cloves garlic, minced
- 1 Cup finely diced fresh tomatoes
- 1/4 Cup port wine
- 1 Tablespoon small capers
- 2 Cups California raisins
- 2 Cups diced fire-roasted red bell pepper
- 3/4 Pound chicken breast, cooked and diced small
- Salt; to taste
Garnish
- 1/4 Cup lowfat plain yogurt
- 1/8 teaspoon salt