Cannibal Pasilla Peppers

• Shredded Chicken
• 2 chicken breasts, cubed into 1 inch cubes
• juice of 1 lime
• 1/2 tsp salt
• organic chicken broth
• Pepper Stuffing
• 3 pasilla peppers
• 1 shallot, diced
• 1 serrano chile pepper
• 2 cloves garlic, minced
• 1 lime
• 2 tbsp cilantro
• 1 tbsp balsamic vinegar
• lime avocado oil
• 1/2 tsp sea salt
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp oregano

1. Shredded Chicken
2. Combine the chicken, lime juice, and salt in a medium saucepan.
3. Add in enough chicken broth to almost completely submerge all the chicken
4. Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes
5. Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside
6. Pepper Stuffing
7. Set your oven broiler on high and line a baking sheet with aluminum foil
8. Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler
9. 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
10. 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
11. 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
12. Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice
13. Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan
14. 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
15. Remove from heat and season to taste with salt and pepper
16. 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
17. Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over
18. Garnish and enjoy

chicken, chicken breasts, lime, salt, chicken broth, pepper, peppers, shallot, serrano chile pepper, garlic, lime, cilantro, balsamic vinegar, lime avocado oil, salt, ground coriander, ground cumin, oregano

Taken from www.epicurious.com/recipes/member/views/cannibal-pasilla-peppers-52987171 (may not work)