Whether it is about seeking comfort food during the dipping climate outside, or whether it is about adding some beautiful flavors to your regular palate – our healthiest and most flavorful version of the Chicken Chili / Chicken Stew has you covered
In fact, we love to call this dish Chicken Amazing quite literally following the after feeling.
This recipe is called Chicken Chili and Stew both as the method of preparation is inspired by both their styles (which in fact are not very different) and I didn’t want to get completely cheesy by naming it Chicken Chistew or Chicken Stewchi (though the latter one does sounds better). Hence I am going by both and an additional third element being ‘Amazing’ to describe the feeling of a thankful stomach!
It uses a beautiful blend of the Mediterranean and North American spices like Tarragon, Rosemary and Thyme along with the addition of red wine (a regular cabernet sauvignon should do) to give a singularly beautiful after taste.
Of course, it goes without saying red wine is completely optional… and one could just substitute it with more stock or water instead … but I know a lot of us to make do with occasional alcohol – whether on a Keto or Paleo lifestyles… and as far as my research goes both these lifestyles allow for moderate consumption of red wine (as the case should be)
In the end, our goal should be to seek both, health and happiness from our eating preferences and while food choices will determine the health bit the red wine will most definitely take care of the happiness!
PS: If I am making this for my daughter (I do not add red wine)
Let’s dive straight in then:
Paleo + Keto Chicken Chili | Chicken Stew | Chicken Amazing
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!