Baked Chiles Rellenos

Heat 2 tablespoons oil in a large skillet over medium-high until almost smoking. Add chicken; cook, stirring frequently, until lightly browned and cooked through, about 8 minutes. Transfer to a bowl.

Heat remaining 2 tablespoons oil in same skillet over medium-high. Cook onion, stirring occasionally, until translucent, 2 minutes. Add garlic; cook, stirring, 1 minute. Add tomatoes and bay leaves, and reduce heat to medium-low; simmer until tomatoes are soft, 15 minutes.

Stir in raisins, olives, and capers; cook 3 minutes. Add chicken; cook 5 minutes. Stir in chopped herbs and almonds, and season with salt. Let cool. (Filling may be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature; discard bay leaves.)

Preheat oven to 350 degrees. Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear the flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.

Spoon filling into each chile, dividing evenly; arrange in a baking dish. Bake until heated through, 15 minutes. Serve immediately with crema, cilantro sprigs, and lime wedges.