Creamy Chicken Chili
Creamy Chicken Chili
As the weather is changing it seems that Chili is in the air. While at the grocery store I picked up a package of 2 bone in chicken breast and had all of the other ingredients handy. This was our lunch and we really enjoyed this creamy chicken chili which is a great paleo recipes and gluten free. Enjoy
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Servings
4
Ingredients
- 1 1/2 pound bone-in chicken breasts
- 4 tablespoon olive oil (divided)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 small onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried simply organic basil
- 1 teaspoon dried simply organic oregano
- 1 teaspoon dried simply organic parsley
- 1/4 teaspoon simply organic red pepper flakes
- 3/4 cup white mushrooms, chopped
- 3 cup chicken broth
- 1/4 can full fat canned coconut milk
Directions
- Directions
- Preheat oven to 350. Prepare a baking sheet lined with foil. (for easy clean up). Season chicken with 2 tablespoons olive oil, salt and pepper. Bake for 35 minutes. Let cool. In a large pot over medium heat add 2 tablespoons oil then add onion and garlic and saute for 5 minutes. Stir in basil, oregano, parsley, pepper flakes and mushrooms. Continue to saute for 5 minutes. Add chicken stock. Bring to a low boil, cover and reduce heat to simmer. Break apart chicken and add to pot. Add in coconut milk, cover for 10 minutes.