This Thai Chicken Chili was born of a need to make a creative entry for Saint Elizabeth’s annual chili tournament. You guessed it, we won the most creative category. To make this recipe without onions and garlic (food allergies) I got very creative. Normally, I would have used red chili paste but that is made with garlic and onion powder. Instead, I substituted a red Fresno chili–the Fresno chili is mild to medium heat the combination of peppers and ginger root gave it just enough “zing”. I also used three Jalapeno peppers. cilantro garnish added a festive color and a tangy flavor. This turned out so well that contest guests came back for more. Mind you, the chili sampling cups were no bigger than shot glasses so there was plenty to accommodate seconds and even thirds in some cases. Including making a full bowl meal out of it.
Serves 8
We won for MOST creative Chili
Ingredients:
2 pounds white chicken meant (can use thighs I suppose) boneless, skinless—chicken tenders worked well
Roasted garlic olive oil for frying
2 Cups chicken bone broth (enough to cover the chicken)
¼ Cup raw honey
1 Cup onion, chopped—omit if FODMAP sensitive
2 garlic cloves, minced—omit if FODMAP sensitive
inch-and-half-long chunk of fresh ginger root, peeled and sliced.
6-8 ounce log of unflavored goat cheese
zest of 1 lime, grated (plus the lime’s juice—about a Tablespoon
1 Tablespoon fish sauce this one has zero added sugar)
3 jalapeno peppers, chopped (add more if needed)
1 red Fresno pepper, chopped OR 1 Tablespoon red curry paste (watch the ingredients—you may not want all—this one’s clean)
1 green pepper, seeded and chopped
1 Stalk fresh lemongrass OR 1 Tablespoon prepared lemongrass paste
1 13.5 ounce can full fat coconut milk
Sea salt to taste (go easy)
Optional: 1 Cup of fresh
Fresh cilantro and scallions or spring onions chopped for garnish (onions are FODMAPs)
Preparation:
- Coat a skillet with the garlic-flavored olive oil then place over medium heat. Add the chicken and fry about 3-4 minutes per side to brown. Transfer to a cutting board and cube, or shred (cubed is easier).
- In the same pan, sauté the onions and garlic (if using) until fragrant and translucent but not browned.
- Transfer the sautéed onions and garlic to a large cup of a personal blender (Magic Bullet, Ninja or equivalent, or even a food processor with a blending blade).
- Add the peeled and sliced ginger and prepared lemon grass paste (if using) the OR wait until step 6 to add fresh pieces.
- Add the chicken broth and goat cheese. Blend until creamy.
- Combine all ingredients except the garnishes into a crock pot or Instapot with a slow cook setting. Or use a stock pot if you want to serve this quickly.
- Optional, add sliced cremini or shiitake mushrooms, straw mushrooms work well also.
- Slow cook for 6 hours or so, or simmer 15 minutes until the mushrooms and any other added veggies are tender. Experiment with other veggies like julienned carrots
Come home to the smell of hot and amazing Thai Chicken Chili…. ahhhh
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