INGREDIENTS
4-5 poblano chilis
1 red bell pepper diced
1 yellow bell pepper diced
1 green bell pepper diced
1 zucchini diced
4 jalapeno peppers
1 yellow onion diced
14 oz can tomato purree
1-2 cups chicken broth
3 lbs chicken breast diced
2 TBSP coconut oil
1 TBSP cumin
1 TBSP salt & pepper mix
METHOD
ROASTING PEPPERS
1) over an open flame roast poblanos and jalapenos ( BBQ grill or right on stove top ) until the skin is blackened.
2) place roasted peppers in a plastic back to steam for 5 mins.
3) after 5 mins run the chilis under water to peel off the charred skin and desteam and seed. you may want to wear gloves.
4) place peppers in food processor or blender with 1-2 cups of broth, puree, set aside.
5) heat the coconut oil in a pan, add diced onion and bell peppers & zucchini, cook until onions are translucent.
6) add chicken breast and cook through.
7) add tomato puree and roasted pepper puree
8) add salt, pepper & cumin.
9) simmer 20-30 mins
serves 8-10
