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



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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