0

Notifications

  • You're all caught up!

Paleo Creamy Chicken Chili Verde

no photo
Make this recipe your own. Substitute ingredients, change the number of servings, and more.
Prep Time: 15 min Serves: 4
Cooking Time: 60 min Yield: 4 bowls
Write A Review

Be the first to review this recipe!

This velvety chili verde has the unusual additions of celery root, parsnips and rutabaga.

Ingredients

Directions

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.

Course

Must see: Slideshow & Video

Share Your Review For This Recipe
Do you have any healthy substitution ideas for this recipe?
Suggest
Showcase this recipe as:
  • Family-friendly
  • Guilty pleasure
  • Workout booster
  • Bang for your buck
  • Easy on the fly
  • A healthy choice
Would you make this recipe again?
Cancel
Food
Serving Size
Calories
Fat
Carbs
Protein
Fiber