Spicy Chicken Stuffed Poblanos in Tomato Pepper Broth

Pre-heat over to 400 degrees. In a pan on high heat, add olive oil and cook onions until they start to yellow (about 3-5 minutes). Add the garlic, red pepper and jalapenos and cook 3-4 minutes.  Remove vegetables from pan and set aside. Add the ground chicken to the pan and thoroughly cook until browned, stirring constantly breaking up the meat.ê Add taco seasoning, salt and pepper to the chicken, then deglaze pan with 1/2 cup of chicken broth.  Let broth cook down until reduced. Stir 3/4 of the cooked vegetables and 1 tablespoon of cilantro into the meat, then remove pan from heat. Stuff poblano shells with the meat mixture, and place in a shallow baking dish.  Place the top of the pepper over the end of each stuffed poblano.  Pour 1/2 cup of chicken broth in the pan. Place stuffed poblanos in the oven for 20 minutes. While the poblanos are baking, prepare the tomato pepper broth. In a separate pan on high heat, add a 1/2 tablespoon of olive oil and the remaining 1/4 of the cooked vegetables.   After 2-3 minutes, deglaze the pan with white wine and let cook until wine reduces. Add tomatoes, reserved tomato juices, and 1/2 cup of chicken broth to the pan.  Salt and pepper to taste and reduce broth to simmer.  Recommend using a shallow bowl for serving. Place 1/2 cup of tomato pepper broth in bowl, then place the baked poblanos on the broth. You can also layer this dish with grated cheese.