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Paleo Creamy Chicken Chili Verde

Paleo Creamy Chicken Chili Verde
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Prep Time: 15 min Serves: 4
Cooking Time: 60 min Yield: 4 bowls
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Here, a velvety chili verde has the unusual additions of celery root, parsnips and rutabaga. Left in pieces, they work as an alternate source of carbohydrates for a chili that contains no beans, and one set of chopping works for both applications. The tomatillos contain niacin, potassium and vitmain C. The chicken is cooked on the bone for flavor's sake as well as gelatin content; if you prefer breast meat, use bone-in chicken breasts instead of legs and follow the same process.



Notes: For the chicken, use 3 bone-in chicken legs (about 3 cups) or 3 bone-in chicken breasts.

1. Mix all cut vegetables except tomatillos in a large mixing bowl and add lime juice; stir well to prevent browning.
2. Place a medium sized pot over med-high heat; add 1 tbls oil.
3. Saute tomatillos, cumin seeds, and ½ of veggie mix until lightly caramelized, about 5 minutes.
4. Add stock and ½ of salt, bring to a boil, reduce to a simmer and cook until vegetables are soft, about 15 minutes.
5. Remove from heat, let cool slightly, and blend until smooth. Set aside.
6. Place same pot back over med-high heat and add remaining 1 tsp oil.
7. Add chicken legs, remaining salt, and garlic pepper, and brown until golden, about 5 minutes.
8. Add water, bring to boil then reduce to a simmer, and cook 15 minutes.
9. Add remaining vegetables and cook 10-15 minutes, until vegetables are soft and chicken is cooked through.
10. Remove bones from chicken by pulling meat off them; if chicken is cooked through, meat will come off bone easily.
11. Add vegetable sauce to pot and stir well. If desired, add cayenne pepper for additional heat.


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