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
Serves 6
2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
1/2 teaspoon (10 ml) sea salt
1 teaspoon lime zest
3 tablespoons (45 ml) lime juice
1/2 teaspoon (10 ml) dried Mexican oregano
1 teaspoon (5 ml) ground cumin
1/2 teaspoon (10 ml) ground coriander
3 cloves garlic, minced
1/4 teaspoon (20 ml) black pepper
1/4 teaspoon (20 ml) 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 (10 ml) 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.
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Salsa verde chicken chili is a green, tangy slow cooker chili built on tomatillo salsa and cubes of lime-marinated chicken. Jicama stands in for beans with a satisfying, potato-like bite, and kale wilts into the pot during the last hours. Coconut milk rounds the broth into something creamy without any dairy.
Pro Tips
- Marinate the chicken cubes in the lime-spice mixture before they hit the slow cooker. Even thirty minutes of coating makes the difference between seasoned meat and bland chunks.
- Dice the jicama into half-inch pieces so it cooks to tender-crisp. Larger cubes stay stubbornly crunchy through the whole slow cook.
- The cayenne and jalapeño-free heat here is gentle — adjust the cayenne at the start since it mellows as it cooks and you cannot easily add it late.
- Stir the cilantro in at the very end. Cooked cilantro tastes grassy and dull; fresh cilantro makes the chili taste finished.
Frequently Asked Questions
What can I use instead of jicama?
Turnips or daikon radish behave most like jicama in a long simmer, holding their shape while softening nicely. Even diced sweet potato works with a slightly sweeter result.
Can I make this chili with rotisserie chicken?
Yes, for a faster version. Add shredded rotisserie chicken for the last thirty minutes so it warms through without drying out.
How long does this chili keep?
Four days in the refrigerator or three months frozen. The flavors deepen overnight, which makes it an excellent meal-prep lunch.
Recipe Card
Ingredients
Method
- 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.
