Pickled jalapeños stuffed with chicken picadillo

Film a hot pan with olive oil; add chopped onion and tomato, then raisins, a little garlic and pitted green olives.

Stir and cook until reduced to a homogenous mixture.

Lay each pickled jalapeño flat; with a small pointed knife cut a T across the top and down the side, not to the bottom. Open it and scrape out the veins and seeds with a small spoon to make a pocket.

Simmer chicken in salted water, with a piece of onion if desired, until completely tender; remove skin and bone and shred the meat into small pieces.

Add the chicken to the skillet with the cooked-down vegetables and cook a little longer until it comes together as a homogenous mass; let cool.

Fill each jalapeño to over-full with the picadillo and re-form it.