I’m a big fan of white-chicken chili, but creating a paleo white chili can be difficult, given that all of the “whites” are off limits. I decided to take the backbone of white chili—the chillies and chicken—add a few more green components, and make a green chicken chili instead. The jicama stays crisp and tender, and adds an unexpected crunchy bite!
Prep time 15 minutes
2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
1/2 teaspoon sea salt
1 teaspoon lime zest
3 tablespoons (45 ml) lime juice
1/2 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 bell peppers, any color, diced
21/2 cups (325 g) chopped jicama (1/2-inch [1 cm] pieces)
1/2 bunch of kale, leaves ripped from the stems and cut into bite-sized pieces
1 16-ounce (454 g) jar of salsa verde
1/2 cup (120 ml) coconut milk
1 cup (16 g) fresh, chopped cilantro
Diced avocado, for serving
1 Place chicken in a medium bowl and sprinkle with 1/2 teaspoon of salt.
2 Combine the lime zest and juice, oregano, cumin, coriander, garlic, black pepper, and cayenne pepper in a small bowl. Add spice mixture to the chicken and, using your hands, toss to evenly coat. Place the chicken in a 4-quart (3.8 liter) slow cooker.
3 Add the peppers, jicama, kale, salsa verde, coconut milk, and 2 cups (475 ml) of water to the cooker.
4 Cover and cook on low for 6 to 7 hours, until the chicken is very tender.
5 Stir the cilantro into the chili and taste, adding more salt or lime juice if necessary.
6 Serve with diced avocado.