Ingredients
The following ingredients have 5 Servings
- 1.5-2 pounds boneless skinless chicken breast, (cut into bite size pieces)
- 1 tablespoon olive oil
- 1 large onion, (diced)
- 1 bell pepper, (seeded and chopped (any color))
- 1-2 jalapenos, (seeded and diced)
- 4 cloves garlic, (minced)
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 1 teaspoon coriander
- 4 cups chicken broth
- 14 ounces chopped green chiles
- 3 tablespoons thick canned coconut milk, (unsweetened)
- 3 tablespoon arrowroot powder
- chopped green onions and cilantro, (for garnish)
Instruction
- Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeño, and garlic.
- Sauté for 5 minutes, then add the chicken, salt and spices. Sauté another 5-8 minutes, until the chicken is nearly cooked through. Add the broth, green chiles, and coconut milk. Whisk in the arrowroot powder and bring to a boil.
- Lower the heat and simmer for 20 minutes. Then take a potato masher (or ladle) and smash the chicken pieces to shreds. Serve topped with green onions and cilantro.
