Eosinophilic Esophagitis Friendly Chicken Chili
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 1 ½ lbs boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 6 scallions, green tops only, thinly sliced (white parts discarded)
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 2 cans (14 oz each) diced tomatoes, with juices
- 1 can (14 oz) chickpeas, drained and rinsed
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 medium lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt and the black pepper.
- 2
Heat the garlic-infused oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden and the pieces release easily from the pot. Stir and cook for another 2–3 minutes until the chicken is opaque throughout with no pink at the center, then transfer to a plate.
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