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:

lime avocado oil

1 tbsp balsamic vinegar

2 chicken breasts, cubed into 1 inch cubes

organic chicken broth

1 serrano chile pepper

2 tbsp cilantro

2 cloves garlic, minced

1/2 tsp ground coriander

1/2 tsp ground cumin

juice of 1 lime

1 lime

1/2 tsp oregano

3 pasilla peppers

1/2 tsp salt

1/2 tsp sea salt

1 shallot, diced

Equipment:

sauce pan

blender

aluminum foil

baking sheet

broiler

oven

plastic wrap

bowl

frying pan

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:

Quickview
349k Calories
50g Protein
7g Total Fat
20g Carbs
39% Health Score
Limit These
Calories
349k
17%

Fat
7g
12%

  Saturated Fat
1g
10%

Carbohydrates
20g
7%

  Sugar
8g
9%

Cholesterol
144mg
48%

Sodium
1442mg
63%

Get Enough Of These
Protein
50g
102%

Vitamin C
195mg
236%

Vitamin B3
24mg
124%

Vitamin B6
2mg
116%

Selenium
73µg
105%

Phosphorus
546mg
55%

Potassium
1356mg
39%

Vitamin B5
3mg
36%

Magnesium
93mg
23%

Manganese
0.44mg
22%

Fiber
5g
21%

Vitamin A
1005IU
20%

Vitamin B1
0.29mg
20%

Vitamin K
20µg
19%

Vitamin B2
0.32mg
19%

Iron
2mg
15%

Copper
0.27mg
13%

Zinc
1mg
12%

Folate
41µg
10%

Vitamin E
1mg
10%

Vitamin B12
0.45µg
8%

Calcium
70mg
7%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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