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May 22, 2014

5/23 "Friday"

Strength: Dead lift Good MorningsWod: "Kelly"Paleo White Chicken Chilifrom A Spicy PerspectiveIngredients: 1.5 - 2 lbs. boneless skinless chicken breast, cut into bite size pieces1 Tb. olive oil large onion, diced 1 bell pepper, any color, seeded and chopped1 -2 jalapeños, seeded and diced 4 cloves garlic, minced 2 tsp. salt1 Tb. ground cumin1 tsp. coriander4 cups chicken broth2 - 7 oz. cans green chiles3 Tb. thick canned coconut milk (unsweetened)3 Tb. arrowroot powderChopped green onions and cilantro for garnishDirections:Chop the chicken and veggies.Then place a large pot over medium-high heat.Add the oil, onions, peppers, jalapeño, and garlic.Saute for 5 minutes, then add the chicken, salt and spices.Saute another 5-8 minutes, until the chicken is nearly cooked through.Add the broth, green chiles, and coconut milk.Whisk in the arrowroot powder and bring to a boil.Lower the heat and simmer for 20 minutes.Then take a potato masher (or ladle) and smash the chicken pieces to shreds.Serve topped with green onions and cilantro.

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