Chicken Stuffed Poblano Peppers

My liver has welcomed the post-holiday drinking break. I actually turned down my weekly Arts and Crafts with my 8th grade team. What is Arts a Crafts? Well, in the teaching world you have to be creative when having 'adult' conversations. So. I refer to Happy Hour as Arts and Crafts. Alcohol Rehab for Tension and Stress. Can't Remember a F!*#ing Thing. Sadly, I cannot take credit for that brilliant name. A veteran teacher I worked with in Pennsylvania created it, and I couldn't help but take it with me wherever I go.

Anyway, this recipe is a Paleo version of a recipe that my friend Amanda Royster gave me. Basically, I kept it the same and removed the cheese. Now, I used to use a lot of cheese, so a piece of my soul is sad to see it go. Whatevs, I love my body on Paleo and I suppose its ok to ease up on the deliciousness of cheese, especially now that we are members of a Crossfit gym. I want to be able to do kipping pull ups and hand stand push ups soon. It's true. I know cheese won't stop this from happening, but who knows. I would hate to blame the cheese gods for my lack of skill.

Ingredients
6 Poblano Peppers
1 lb Tomatillos
2 lbs Chicken Breast
2 Garlic Cloves
Chicken Stock

Directions
1. Boil the chicken breast in chicken stock. You want enough liquid to cover the chicken. The longer you boil, the easier it will be to shred.
2. Broil the Poblano peppers for 3-4 minutes each side. You want the skin to turn dark brown and blister.
3. Let the peppers cool and then peel off the sking. From there, remove the stem and seeds. Try your best to remove all of the seeds, because they are freakishly hot. I like hot, but not this hot.
4. Mince garlic and sautee in coconut oil (or oil of choice). Dice tomatillos and add to the garlic. Let this simmer on low while you prep the peppers. Note: choose tomatillos that are small. The bigger they get, the more sour of a taste they have.
5. Remove chicken from the pot. Shred with a fork and season with cumin, salt, and pepper.
6. Stuff the peppers with the chicken. Once they are all stuffed, top with the tomatillo mixture.
7. Warm in oven, about 5 minutes at 350 degrees.
8. We topped the pepper with sliced avocado and added a side of roasted cauliflower and diced tomato.