Paleo Chicken Chili
The ultimate comfort food, Paleo Chicken Chili combines tender chicken with fresh vegetables and spices for a hearty and delicious meal. Perfect for chilly nights, this easy weeknight dinner will warm you up from the inside out. Make it tonight for a satisfying feast!
Equipment
- Skillet
- Whisk
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion diced
- 1 bell pepper seeded and chopped
- 1 to 2 jalapeños seeded and diced
- 4 cloves garlic minced
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 1 teaspoon coriander
- 4 cups chicken broth
- 14 ounces chopped green chiles
- 3 tablespoons thick canned coconut milk unsweetened
- 3 tablespoons arrowroot powder
- chopped green onions for garnish
- cilantro for garnish
Instructions
- Start by chopping the chicken and veggies. Ensure the chicken is cut into bite-sized pieces. Having everything prepped in advance makes the cooking process smoother.
- Next, place a large pot over medium-high heat. Once it’s hot, add the olive oil. You’ll know it’s ready when the oil shimmers slightly, indicating it’s hot enough to sauté.
- Add the onions, bell pepper, jalapeño, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are soft and the onions are translucent.
- Now, it’s time to incorporate the chicken. Add it to the pot along with the salt, ground cumin, and coriander. Stir everything together and continue to sauté for another 5 to 8 minutes, or until the chicken is nearly cooked through and starts to brown slightly.
- Pour in the chicken broth, followed by the chopped green chiles and coconut milk. This combination creates a rich, savory base for the chili.
- Whisk in the arrowroot powder until fully dissolved. This will help thicken the chili as it simmers.
- Bring the mixture to a boil. You’ll see bubbles forming, which indicates that it’s ready for the next step.
- Once boiling, lower the heat to a simmer. Let it cook for about 20 minutes. During this time, the flavors will meld beautifully, and the chicken will become tender.
- As it simmers, take a potato masher or a ladle and gently smash some of the chicken pieces to shreds. This adds a nice texture to the chili.
- Finally, serve your Paleo Chicken Chili topped with chopped green onions and cilantro. Enjoy it warm and see how it brings everyone together!
Notes
- Tip 1: Store leftover chili in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
- Tip 2: Yes, you can freeze this chili! Portion it into freezer-safe bags, and it should keep for up to 3 months.
- Tip 3: Pair it with a fresh salad or some roasted vegetables for a well-rounded meal.
- Tip 4: Adjust the heat by adding more or fewer jalapeños based on your taste preferences.
- Tip 5: Experiment with various toppings like avocado slices, lime wedges, or even dairy-free cheese for added flavor.
- Tip 6: Use high-quality chicken and fresh vegetables for the best flavor and nutrition.
- Tip 7: If you're short on time, this chili can be made in a slow cooker for an easy set-and-forget meal.