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White Chicken Chili – Paleo, Gluten Free, Dairy Free

White Chicken Chili – Paleo, Gluten Free, Dairy Free

A few years ago, I worked at my parent’s restaurant in Wausau, WI called City Grill. At lunch time, the delicious smells would constantly pull me in to sit for lunch. My husband, Tim, loved their food and whenever our schedules would align, he would join me. City Grill is known for many things; their beautiful dining room, delicious dinner features, drink selection, but nothing compares to their signature White Chicken Chili. When we moved again a few years later, Tim couldn’t stop talking about how much he missed it.  Afterwards, when we found out Tim had a dairy allergy, the chili wasn’t just missed, it was longed for.

Until now.

Even before Tim’s allergy, I would turn any recipe I could into a Paleo or Gluten Free dish; cutting out excess sugars, wheat and dairy. At first, he found this a bit annoying, but when I stumbled upon this recipe – all else was forgotten.

This chili really hits the spot. It’s a great meal to make ahead of time, and heats up in just minutes – which means it’s a favorite in our household.

I really wish I would have, but I did not create this recipe. The creator of this recipe Hayley Ryczek, is an author, food photographer and amazing recipe developer. Her website, healthstartsinthekitchen.com, is a great resource for natural and holistic living, homesteading (she raises her own chickens), organic gardening and more.  If you like this recipe, please go check out her other work, she has plenty more where this came from.

I did however modify this recipe a bit because I just wanted more of it. I essentially added a breast, and doubled the amount of produce.

White Chicken Chili – Paleo, Gluten Free, Dairy Free

Meat & Produce
3 Bone-in Chicken Breasts
1 Onion
1 Green Pepper
1 Red Pepper
4 Celery Ribs

Cooking Essentials
4-6 cups Water (use Filtered water if you have it)
1 Can Coconut Milk (Try for Organic)
2 T Butter, Ghee or Coconut Oil
4 T Potato Starch

Seasonings
4 Tsp Organic Cumin
3 Tsp Sea Salt
2 Tsp Chili Powder
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp White Pepper
A few pinches of Crushed Red Peppers

[Follow below for step-by-step picture instructions or skip that and get straight to a list of instructions.]

Instructions:

1. Chop vegetables (Onion, Green Pepper,Red Pepper, Celery) place in bowl, set aside. Combine all seasonings and place in second bowl, set aside.

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2. Season Chicken – completely.

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3. Place Ghee (or Butter of Coconut Oil) in large pot, or dutch oven, and heat over medium.

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4. Place Chicken in pot, first top (meat side) down and heat for a few minutes or until lightly browned. Then flip chicken bottom (bone-side) down.

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5. Add chopped vegetables.

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6. Add water until water level just covers vegetables.

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7. Bring to a simmer then cover and cook on low for 1 hour.

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8. Remove chicken breasts and let cool until you can handle them.

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9. Separate  the chicken from the bones and skin and pull into shreds.

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10. Add Chicken to soup. Remove 1/4 cup of the liquid and place in separate, small bowl.

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11. Whisk liquid with 4T Potato Starch. When smooth add back to pot, and combine by stirring entire mixture.

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12. Cook for a few minutes, then turn off heat and add coconut milk. The thickener seems to thicken better after the heat is off.

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13. Serve and enjoy!

(Options: Add avocado or serve over rice or on top a baked sweet potato).


White Chicken Chili – Paleo, Gluten Free, Dairy Free

Meat & Produce
3 Bone-in Chicken Breasts
1 Onion
1 Green Pepper
1 Red Pepper
4 Celery Ribs

Cooking Essentials
4-6 cups Water (use Filtered water if you have it)
1 Can Coconut Milk (Try for Organic)
2 T Butter, Ghee or Coconut Oil
4 T Potato Starch

Seasonings
4 Tsp Organic Cumin
3 Tsp Sea Salt
2 Tsp Chili Powder
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp White Pepper
A few pinches of Crushed Red Peppers

Instructions:

1. Chop vegetables (Onion, Green Pepper,Red Pepper, Celery) place in bowl, set aside. Combine all seasonings and place in second bowl, set aside.
2. Season Chicken – completely.
3. Place Ghee (or Butter of Coconut Oil) in large pot, or dutch oven, and heat over medium.
4. Place Chicken in pot, first top (meat side) down and heat for a few minutes or until lightly browned. Then flip chicken bottom (bone-side) down.
5. Add chopped vegetables.
6. Add 4-6c of water or until water level just covers vegetables.
7. Bring to a simmer then cover and cook on low for 1 hour.
8. Remove chicken breasts and let cool until you can handle them.
9. Separate  the chicken from the bones and skin and pull into shreds.
10. Add Chicken to soup. Remove 1/4 cup of the liquid and place in separate, small bowl.
11. Whisk liquid with 4T Potato Starch. When smooth add back to pot, and combine by stirring entire mixture.
12. Cook for a few minutes, then turn off heat and add coconut milk. The thickener seems to thicken better after the heat is off.
13. Serve and enjoy! (Options: Add avocado or serve over rice or on top a baked sweet potato).


 

 

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