Eosinophilic Esophagitis Friendly Paleo White Chicken Chili
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Learn more →Ingredients
4 servings
- 2 poblano peppers
- 2 tbsp avocado oil, divided
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground coriander
- 3 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups cauliflower florets, cut into small pieces
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the poblano peppers on a foil-lined baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off the charred skins, remove the stems and seeds, and dice the flesh. Set aside.
- 2
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat 1 tbsp of the avocado oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is golden and releases easily from the pot. Flip and cook for another 3–4 minutes. Transfer to a plate — the chicken will not be fully cooked through at this point.
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