Ok ok ok, I am sorry for making you guys wait so long for me to post this recipe, my sincere apologies for teasing you with the awesome photo. Which I believe was completely by chance. I must tell you, it’s hilarious how many people think when they see these photos that I know what I am doing, if you only saw the behind the scenes DISASTER. Most of the time it looks like Hurricane Irene purposely headed straight to my living room and stayed there for 15 minutes before there was nothing left to destroy. But yea, so for anyone who thinks these photos come easy, your absolutely crazy. Most of them time its me bothering the ever living daylights out of the amazing bloggers and soon to be best selling COOKBOOK authors Hayley and Bill from The Food Lover’s Primal-Palate. So in english that means you need to go show my Mrs. and Mr. Miyagi some love, K thanks bye.
Hmmmm what a weekend it has been too. It was my brothers 23rd Birthday so it forced my ass out of the house and off the computer to drive up to Hollywood to see him. Thank god I did, it was a great trip and got to meet some AWESOME people. First on the hook was the incredible shrinking Tim from Big Tim’s Primal Journey who makes me look like Froto. And if you could have seen my car on the way to see him, OMG. If I ever got pulled over, I would have gotten arrested for having my trunk look like a scene out of dexter. I had a freshly butchered whole lamb on ice in a cooler for Tim and it did not look good, especially with the small drops of blood on my bumper, oops. But you know what, that was PALEO as F@#K. Only way it would have been better is if I was Fred Flinstoning my car up there, but that would have been a crappy 88 miles in traffic haha. But anyways, Tim is the man, and you should all go tell him. Plus I think he has been waiting for me to post this recipe for weeks, sorry buddy here you go.
Next on the ticket, after another Americano of course, was an awesome Paleo Pal who was patiently waiting for 5lbs of BACON BACON BACON BACON BACON. Well needless to say, she was pumped and man I thought I knew stuff about Nutrition, nope, Shirley would smoke you all. She got me to try Kombucha and I don’t even know if I spelled that right, but it was good. Who knew bacteria could taste so yummy. Well needless to say after my classes and our awesome Paleo conversations we hit up the Halloween Horror night at Universal and that was a great time. Nothing like seeing grown men and women cry and scream, its the best people watching in the world. Oh and just in case you wondered what we ate, once again I am going to use my new favorite catch phrase “Paleo as F@#K” to describe our meal, Smoked Turkey Legs, and here it is:
And if one wasn’t enough for me, I had a second one thanks to Shirleys girlfriend Lisa. She only ate 2 bites. (It’s ok, she isn’t Paleo and thanks to that I got double haha).
Well I also just realized if I keep typing what is in my head right now, you are all going to be reading for an hour before you get the recipe, and I don’t want to bore you too much so the quick summary to the finish. Cooked bacon sunday morning, watched Shirley get a DBags car towed, went to starbucks, gave a lecture to the waitresses at Go burger (explaining that grass-fed grain finished is not GRASS FED GRASS FINISHED), hit up the grove and got a 2lb grass fed grass finished Prime Rib steak, went to my brothers BDay dinner and ate that crap out of it while everyone was jealous eating their burgers, then drove up, went to sleep and got up to right this. See now aren’t you glad I didn’t write all that out. Have a great day everyone and enjoy the recipe.
- 2 chicken breasts, cubed into 1 inch cubes
- juice of 1 lime
- 1/2 tsp salt
- organic chicken broth
- Combine the chicken, lime juice, and salt in a medium saucepan.
- Add in enough chicken broth to almost completely submerge all the chicken
- Simmer over medium low heat until 90% of the chicken broth has evaporated, this should take 25-35 minutes
- Let your chicken cool. Using your hands or a blender or any other inventive means you have shred your chicken and set aside
- Set your oven broiler on high and line a baking sheet with aluminum foil
- Place your pasilla peppers and your serrano pepper on the baking sheet and place under the broiler
- 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
- 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
- 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
- Heat a saute pan over medium heat and saute the shallots, garlic, and peppers in lime avocado oil or any oil of your choice
- Once the shallots are cooked, add in your shredded chicken, cilantro, and all your spices and mix well in the pan
- 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
- Remove from heat and season to taste with salt and pepper
- 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
- Spoon his/her lunch into the cavity of the Pasilla peppers and use your remaining half of 1 lime to sprinkle lime juice over
- Garnish and enjoy
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