SPICY CHICKEN & BROCCOLI IN CHILI GARLIC SAUCE (LOW CARB)
Always on the quest to find good low carb meals, this is one that we all love. Adjust the amount of the Chili Garlic Sauce you use depending on how spicy you like this dish. You can always add more at the table but you can't take it out!! :-) If we are able to have Dreamfield's pasta, I serve this over their spaghetti noodles and it is delicious (add 5 grams of digestible carbs for Dreamfield's). OR it is great just like it is for super low carb!
Provided by Sooz Cooks
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
- Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
- Stir broccoli, add garlic and ginger and saute for another minute or two.
- Stir in chicken. Cover pan and allow to steam for two minutes.
- Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
- Stir and simmer until sauce reduces a bit and is not soupy.
- Serve with extra Chili Garlic sauce and soy sauce on the side.
SPICY WHITE CHILI WITH CHICKEN
Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.
Provided by tmelenick
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally.
- Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 54.3 g, Cholesterol 31.8 mg, Fat 7 g, Fiber 11 g, Protein 26.4 g, SaturatedFat 1.5 g, Sodium 559.1 mg, Sugar 2.9 g
SPICY CHICKEN CHILI
My recipe was inspired by me being on a low-calorie, low-fat, high fiber diet. I entered it in a chili cook off and had several people say that it was the best chili they'd ever had! -Natalie Hughes, Yukon, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (4 quarts).
Number Of Ingredients 21
Steps:
- In a Dutch oven, saute the first six ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
Nutrition Facts :
CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)
Provided by jbrockel
Number Of Ingredients 17
Steps:
- - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.
SPICY CHICKEN WITH CHILI LIME DIPPING SAUCE
Make and share this Spicy Chicken With Chili Lime Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
- To Make the Chili Lime Dipping Sauce: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
- Heat large frying pan over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
- Insert toothpicks into the chicken pieces. Serve with Chili Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.
Nutrition Facts : Calories 111.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 57.3, Sodium 531.7, Carbohydrate 3.4, Fiber 0.2, Sugar 2.5, Protein 14.1
SPICY CHILI VERDE WITH WHITE BEANS & OPTIONAL CHICKEN
A thick and hearty vegetarian chili verde with a good kick of heat and the zingy tang of fresh-roasted tomatillos. It's plenty satisfying on its own, but you can also add cooked and shredded chicken (we use store-bought rotisserie chicken) for the carnivores.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
- Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
- While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
- Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
- Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
- Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
- If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
- Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
- Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
- Leftovers keep refrigerated in an airtight container for 2-3 days.
SLOW-COOKER SPICY WHITE CHICKEN CHILI
Enjoy a chili without tomatoes that's a cousin to classic chili. Chicken and white beans make it "white chili," while cumin, pepper sauce and cilantro give it the zip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
- Cover; cook on Low heat setting 4 to 5 hours.
- Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
SPICY PEANUT CHICKEN CHILI
After spending time in the Southwest, I discovered Mexican peanut chicken and thought it would be fun to make it into a chili. Chipotle peppers give it a nice spice that's extra warming on a cold day. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place first 9 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Stir in chicken; heat through. Serve with sour cream and, if desired, cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 368 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 797mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB
Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
- In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
- With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.
Nutrition Facts : Calories 425, Carbohydrate 5 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 3 g
SPICY MEXICAN CHILI WITH CHICKEN FINGER DUMPLINGS
Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 serving
Number Of Ingredients 12
Steps:
- Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
- Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
- Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
- Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
- Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
- To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.
SPICY WHITE BEAN AND CHICKEN CHILI
Steps:
- Soak beans overnight in enough cold water to cover. Drain.
- Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Stir in cumin and oregano and cook 1 minute. Mix in beans and chilies, then chicken broth and water. Simmer until beans are very tender and chili is creamy, about 1 hour 45 minutes or less.(Can be made 3 days ahead. Cover and chill. Return to simmer before continuing.)
- Add chicken to chili and stir until chicken is cooked through, about 5 minutes. Ladle chili into bowls. Garnish with yogurt, cilantro and minced chilies and serve immediately.
GAME DAY SPICY CHICKEN CHILI
This chili made with ground chicken is healthy and delicious.
Provided by Lukas Clary
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until soft and fragrant, about 5 minutes.
- Increase heat to high and add ground chicken. Cook and stir chicken, breaking it up into small pieces, until no longer pink, 5 to 10 minutes.
- Add tomatoes, kidney beans, pinto beans, chile powder, brown sugar, cayenne pepper, red pepper flakes, and salt. Cook until heated through, about 5 minutes. Remove from heat and stir in cilantro. Serve immediately.
Nutrition Facts : Calories 251 calories, Carbohydrate 25.3 g, Cholesterol 46.1 mg, Fat 5.5 g, Fiber 7.9 g, Protein 24.3 g, SaturatedFat 1.1 g, Sodium 520.7 mg, Sugar 4 g
SWEET & SPICY CHICKEN CHILI
I was inspired by Recipe #76861, but went crazy while making it again and changed it up quite a bit. For best flavor, make this the night before serving, so it can marinate. Note that we are not big meat-eaters, so if you like more meat, you should certainly add some. I also left this at a mild-spicy level, since I figured it would be easier for you heat-lovers to taste it as-is and add more as needed.
Provided by Starrynews
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare a large pot with nonstick cooking spray.
- Saute the chicken, and when almost cooked through, add garlic, onion, and bell pepper.
- Once chicken is cooked through, pull it out and shred it before returning it to the pot.
- Pour in the pineapple juice from the can of pineapple, reserving the tidbits for later use.
- Add kidney beans, tomatoes, tomato sauce, tomato paste, broth, chili seasoning, chili powder, cumin, and cayenne pepper.
- Mix well and bring to a boil.
- Reduce heat and simmer for 45 minutes, covered, stirring occasionally. Remove from heat and let cool. Refrigerate overnight.
- When ready, reheat on stovetop over medium low.
- Stir in cinnamon.
- Serve with pineapple tidbits on the side.
Nutrition Facts : Calories 148, Fat 1.3, SaturatedFat 0.3, Sodium 689.5, Carbohydrate 27.2, Fiber 8.7, Sugar 9.1, Protein 8.9
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB
Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
- In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
- Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
- When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
- With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.
PAKISTANI OR DESI STYLE SPICY CHILI CHICKEN
This is a really easy & quick recipe. And guys, I am already warning people with no tolerance to spicy food. Beware. This can be the most spiciest food ever. You can always lessen the amount of red chilli paste in eat but in my views you'll ruin the whole point of this dish. Its one of my all time favorites. I always make this dish with Bhagaar walay chawal( stir fried rice) & spicy green chutney & serve it wit sliced lettuce & cucumbers. For a perfect taste do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a big difference in its taste. Enjoy till you start sweating :)
Provided by The UnModern Woman
Categories One Dish Meal
Time 30m
Yield 4 1/2 lb servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a pan add the chicken & stir fry till its half cooked or the water dries up.
- Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
- Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
- In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
- Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.
AMY'S SPICY CHICKEN CHILI
After having several different versions of Chicken Chili, I came up with this using all of my favorite ingredients. It's very spicy and delicious! It even gets better after a day or two in the fridge---yummy! :)
Provided by Omaha Amy
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in dutch oven or soup pot.
- Stir in chicken, onion and garlic. Stir occasionally until chicken is no longer pink and onions are soft.
- Stir in green chilies and both envelopes of taco seasoning. Stirring to coat everything.
- Next, add tomatoes, beans and broth, stirring everything together.
- Bring to a boil and then reduce heat to simmer. Simmer uncovered for 15 to 20 minutes.
- This is absolutely delicious with shredded mexican style cheese and sliced avocado on top.
Nutrition Facts : Calories 590, Fat 11.2, SaturatedFat 2.1, Cholesterol 98.8, Sodium 1320.7, Carbohydrate 60, Fiber 14.8, Sugar 7.5, Protein 63.2
SPICY CHICKEN CHILI
Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.
Nutrition Facts : Calories 295, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg
SPICY CHICKEN CHILI
Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Lunch or dinner is just minutes away with this lightning-fast spicy chicken version of traditional chili with beans.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
- Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.
Nutrition Facts : Calories 295, Carbohydrate 23 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1370 mg
LOW CARB SPICY GREEN CHICKEN CHILI RECIPE - (4.6/5)
Provided by aerin8
Number Of Ingredients 14
Steps:
- Place a medium soup pot on the stove, over medium heat. Add the olive oil. Add the onions and garlic to the pot. Season with a small amount of salt and pepper. Sweat veggies, until translucent. Lay chicken on top of onions, in the pot. Season with a little salt and pepper. Cover chicken with poblanos, jalepenos and tomatillos. Season with a little salt and pepper. Use a zester or the fine side of a cheese grater to zest the outside of the 2 limes (just remove the green part, not the white part). Place the grated lime skin (zest) into the pot. Juice the limes, removing the seeds, and add the juice to the pot. Cover the pot, lower the heat to "simmer" and allow the contents of the pot mingle, settle and simmer away for 30 minutes. While this mixture simmers, in a small dry bowl, mix together the cumin, coriander, guar and xanthan gums. Add a small amount of salt and pepper. Blend all ingredients evenly (if you use the guar and xanthan gums, these will thicken the chili and give it a "heartier" feel. Mixing them into the spices will help them more evenly distribute in the chili, without causing any clumping). When the 30 minutes have passed, remove the lid and stir all the contents of the pot, making sure to turn the breasts over. Evenly dust the top of the pot with the spice blend, then mix it into the chili mixture. Place the lid back onto the pot and allow to simmer for a further 30 minutes, checking the pot from time to time, to make sure it doesn't burn. If the mixture becomes too thick, you can add a little water or chicken stock to adjust the consistency. After 60 total minutes, use two forks to break the chicken breasts into large chunks, within the pot. Stir in the chopped cilantro and make any final seasoning adjustments you may see fit. Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 398.07 20.42g 38.2g 16.27g 5.55g 0g 10.72g
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