WHITE CHICKEN GREEN CHILI STEW

White Chicken Green Chili Stew image

Provided by Marty Hufnagel @hereim

Categories Chili

Number Of Ingredients 16

1 medium chicken breasts, boneless and skinless
1 large white meat sweet potato, diced
1-2 tablespoon(s) olive oil, extra virgin
1 large white onion, diced
4 clove(s) garlic, minced
2 teaspoon(s) salt
1 tablespoon(s) ground cumin
1 teaspoon(s) coriander
4 cup(s) chicken broth
1 small can(s) diced green chilies
1/4 cup(s) tamed jalpeno peppers
1 can(s) organic butternut squash (trader joe's)
3 tablespoon(s) thick canned coconut milk, unsweetened
3 tablespoon(s) arrowroot powder
3 - 4 pinch(es) green onions & cilantro for garnish
USE WHICHEVER CHICKEN READILY AVAILABLE. FRESH, CANNED OR ROTISSERIE

Steps:

If using fresh chicken-Place a large pot over med.-high heat. Saute' the chicken (pounded flat) in half the olive oil, on both sides for 5 minutes. Add more oil and onions and garlic. Saute' 5 minutes, then add salt and spices and diced sweet potatoes. Saute' until the chicken is cooked through. Remove chicken and shred. Return to pot. Proceed to instructions in number 3
If using canned or rotisserie chicken: Saute' veggies and seasonings, add shredded chicken. Proceed to instructions in number 3.
Continue cooking on medium heat. Add the broth, chilies, squash and hardened top of the UN-shaken can of coconut milk. Whisk in the arrowroot powder and bring to a boil. Lower heat and simmer 20 minutes. Top each bowl with green onions and cilantro. Serve with Tamed Savory Biscuits (recipe on Just a Pinch)