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Paleo Creamy Chicken Chili Verde

by Livestrong_Recipes  |  Dec 3, 2015

  1. PREP
  2. 15 m
  • COOK
  • 1 h
  • TOTAL
  • 1h 15m

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

INGREDIENTS

SERVES 4

  • 3 serving Chicken Leg
  • 1 cup Celery Root (celeriac)
  • 1 cup Rutabagas
  • 4 parsnips
  • 1 lb tomato(es)
  • 3 clove Garlic!
  • 14 g pasilla pepper
  • 1 oz Jalapenos
  • 3/4 cup water
  • 1/2 cup Organic Chicken Stock
  • 2 tbsp Lime Juice
  • 3/4 tsp Salt*
  • 3/4 teaspon Garlic & Pepper Seasoning
  • 1/2 tsp Cumin Seed
  • 1/8 tsp cayenne pepper

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.