Paleo + Keto Chicken Chili | Chicken Stew | Chicken Amazing
This light dinner item is full of immersive Mediterranean and North American spices - making for great comfort food - perfect for those chilly winters when you want to sit at home and never get out of the blanket…
Ingredients
- Boneless Chicken Breasts - 1.5 (chopped into cube sized pieces)
- Medium sized Onion - 1 (finely chopped)
- Medium sized Tomato - 1 (finely chopped)
- Carrot - 1 (finely chopped)
- Garlic - 2 cloves (minced)
- Ghee - 2 tablespoons
- Cumin Seeds - 1/2 teaspoon
- Red Wine (Cabernet Sauvignon - 1/4th cup
- Crushed Tomatoes - 5 tablespoons
- Himalayan Sea Salt - 1.5 teaspoons
- Chicken Stock - 1 cup (Substitute chicken stock with water if not available)
- Red chillies - 2
- Apple cider Vinegar - 2 tablespoons
Spices:
- Cumin powder - 1/2 teaspoon
- Dried Rosemary - 1/2 teaspoon
- Dried Basil - 1/2 teaspoon
- Dried Thyme - 1/2 teaspoon
- Dried Tarragon - 1/2 teaspoon
- Red pepper powder - 1/2 teaspoon
Garnish:
- Coriander leaves
Instructions
- Chope the red chillies into half and dip them in the apple cider vinegar for atleast 15 minutes
- To a skillet add 2 tablespoons of ghee
- When adequately hot – add in the cumin seeds and minced garlic
- Saute for a minute until the garlic is translucent and then add in all the chopped veggies alongwith a teaspoon of Himalayan Sea Salt and cook for 3-4 minutes
- After 3-4 minutes add in the spices and red wine and cook for another 2-3 minutes
- Meanwhile grind the chilies into a not so smooth paste and add the paste to the stew alongwith the crushed tomatoes- mix well and cook for another 3-4 minutes
- Add in the chicken and coat well in the base sauce
- Add in 1 cup of chicken stock if using stock and cook the chicken on a medium to low flame for 60 whole minutes while checking on the stew at every 20 minute interval
- After the first 20 minute interval check on the stew – mix well and add in 1/3rd cup of water (if using water) – do not add if using stock
- After the next 20 minute interval add in extra 1/2 cup of water again
- I like the consistency of stew / chili on the soupy side and hence I recommend adding 1/2 cup – however if you like the consistency on the thicker side – you can add less than half cup water as per your choice
- This step is valid for those using chicken stock as well – i.e. after 40 minutes if you feel you stew / chili needs to loosen up a bit add in a little water as per your choice
- After the third 20 minute interval the stew / chili should be done
- Garnish with chopped coriander leaves
- Devour!