What a week! My beloved Sooners won the Sugar Bowl, my sorry KC Chiefs choked in the playoffs (again), and Jeff and I celebrated our 12th wedding anniversary.
Oh, and I made my first batch of coconut chicken chili.
Friends, this is good. So good. Serve over rice or quinoa with a sprinkle of cilantro (or basil if you’re a cilantro-hater), peanuts, and a squirt of Sriracha.
I promise, you’re going to like it.
(Did I mention how good it is?)
- 1 lb. boneless skinless organic chicken breast or tenderloin, diced into 1-inch pieces
- 1 large yellow onion, diced
- 1.5 tsp. chili powder
- 1.5 tsp. ground ginger
- ⅛ tsp. cayenne pepper (or more if you like it spicy)
- 1 Tbsp. olive oil
- 1 Tbsp. all-purpose gluten-free flour
- 1 14oz. can unsweetened coconut milk
- 1 cup water
- 1 Tbsp. natural peanut butter
- 1 14oz. can large butter beans, rinsed well
- 2 large carrots, shredded
- 1 stalk celery, diced
- 2 green onions, sliced
- For serving:
- Cooked jasmine rice
- Fresh cilantro
- In a large pan, heat olive oil over medium heat. Add onion, chicken, chili powder, ginger, and cayenne pepper and stir. Cook, stirring every few minutes until chicken is cooked through.
- Stir in flour and cook for 1 minute. Add coconut milk, water, peanut butter, beans, carrots, celery, and green onions. Stir and bring to a boil, then reduce to a simmer and let it cook for 15-20 minutes.
- Serve over rice with optional toppings (cilantro, peanuts, Sriracha).
What have you been cooking up lately?