Chicken Stuffed Ancho Chiles

To make picadillo: In saucepan, heat 1/2 the oil. Add onion and cook 2 minutes. Add garlic and cook 1 minute longer. Add tomatoes, thyme and bay leaves. Simmer for 15 minutes. Add the raisins and simmer for 10 minutes longer or until liquid is absorbed. In a large saute pan add the remaining oil and chicken and cook over medium heat stirring constantly, until brown, about 4 minutes. Salt lightly, then pour the tomato mixture into the pan and cook for 5 minutes. Stir in olives, almonds, capers, cilantro, parsley and mint. Remove from heat and let cool.

Chilies: Make a lengthwise slit in each chili leaving stem intact. Carefully remove seeds and veins. In a small sauce pan, combine 4 cups water, brown sugar, cinnamon, vinegar and salt and bring to boil. Remove from heat and add chilies. Let them soak for 15-20 minutes. They will be sweet, not hot! Carefully stuff the chilies with the picadilla and place them in a baking dish. Cover and bake 15 minutes at 350 degrees.

Sauce: In a small saucepan over low heat, combine the cream, onion, salt and cilantro. Pour sauce over stuffed chilies and serve.