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–+ servings
Stav Kogan

Salsa Verde Chicken Chili

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1/2 tsp sea salt
  • 1 tsp lime zest
  • 3 tbsp (45 ml) lime juice
  • 1/2 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 3 cloves garlic, minced
  • 1/4 tsp black pepper
  • 1/4 tsp 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

Method
 

  1. Diced avocado, for serving
  2. 1 Place chicken in a medium bowl and sprinkle with 1/2 teaspoon of salt.
  3. 2 Combine the lime zest and juice, oregano, cumin, coriander, garlic, black pepper, and cayenne pepper in a small bowl.
  4. Add spice mixture to the chicken and, using your hands, toss to evenly coat.
  5. Place the chicken in a 4-quart (3. 8 liter) slow cooker.
  6. 3 Add the peppers, jicama, kale, salsa verde, coconut milk, and 2 cups (475 ml) of water to the cooker.
  7. 4 Cover and cook on low for 6 to 7 hours, until the chicken is very tender.
  8. 5 Stir the cilantro into the chili and taste, adding more salt or lime juice if necessary.
  9. 6 Serve with diced avocado.

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