Cannibal Pasilla Peppers

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Cannibal Pasilla Peppers might be a recipe you should try. One portion of this dish contains about 51g of protein, 7g of fat, and a total of 349 calories. For $3.31 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a beverage. From preparation to the plate, this recipe takes roughly 50 minutes. 263 people have made this recipe and would make it again. If you have chicken broth, ground cumin, chicken breasts, and a few other ingredients on hand, you can make it. It is brought to you by Civilized Caveman Cooking. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is super. Chicken Sliders with Pasilla Peppers and Chipotle Ketchup, Stuffing with Pasilla Chiles, and Pasilla de Oaxaca-Tomatillo Salsa are very similar to this recipe.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the chicken, lime juice, and salt in a medium saucepan.Add in enough chicken broth to almost completely submerge all the chickenSimmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutesLet your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set asideSet your oven broiler on high and line a baking sheet with aluminum foilPlace your pasilla peppers and your serrano pepper on the baking sheet and place under the broilerYou want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutesKeep a close eye so you don't turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutesOnce cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serranoHeat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choiceOnce the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the panOnce everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix inRemove from heat and season to taste with salt and pepperTake your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plateSpoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice overGarnish and enjoy

 

Step by step:

1. Combine the chicken, lime juice, and salt in a medium saucepan.

2. Add in enough chicken broth to almost completely submerge all the chicken

3. Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes

4. Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside

5. Set your oven broiler on high and line a baking sheet with aluminum foil

6. Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler

7. You want to roast your peppers until the skin is charred on all sides turning the pasilla peppers probably every 5-7 minutes and the serrano every 3-4 minutes

8. Keep a close eye so you don't turn your peppers into mush, remove from the oven and place in a bowl covered with plastic wrap to cool for 15 minutes

9. Once cool, you need to peel the skin off of your peppers using your hands. Set 2 Pasilla peppers aside and dice the other Pasilla and the 1 serrano

10. Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice

11. Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan

12. Once everything is mixed well, add in juice of half of a lime and the balsamic vinegar ensuring you scrap all the food off the bottom of the pan to mix in

13. Remove from heat and season to taste with salt and pepper

14. Take your 2 Pasilla peppers that are about to be stuffed with their brother and make a slit down the middle, remove the seeds and plate

15. Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over

16. Garnish and enjoy

Nutrition Information:

covered percent of daily need