This is a Paleo modification of my first Chicken Chili recipe, still accommodating my wife’s food intolerance. The original recipe included the cream cheese, beans, and corn, which were immediately dropped my first version. Instead I added fresh green and red peppers, bumped up the chicken to a pound and a half, doubled the green chilies and, for this Paleo version, added diced tomatoes. Feel free to jack up the spices to make it hotter.
Ingredients
- 1 ½ lb boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 medium yellow onion, diced
- 1 cup green pepper (medium), diced
- 1 cup red pepper (medium), diced
- 3 tbsp olive oil
- 3 cloves garlic, finely minced
- 16 oz low sodium chicken broth
- 1 14.5oz can diced tomatoes
- 2 (4 oz) can diced green chilies
- 1 1/2 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- chopped fresh cilantro or parsley, for serving
Directions
- Heat olive oil in a 6 quart large pot or dutch oven over medium-high heat. Once oil is hot add chicken and diced onion, green, and red peppers, and saute until chicken is no longer pink, about 8 to 10 minutes.
- Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, diced tomatoes, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
- Serve with Monterrey Jack cheese (not Paleo), chopped cilantro and tortilla chips for dipping if desired.
