Our daughter and her fiance made this recipe last night and doubled the batch to feed our family and ensure there were leftovers... It is an easy to heat-n-eat lunch the whole family enjoys!
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| Photo credit: barefeetinthekitchen.com |
BUFFALO CHICKEN CHILI
2 Tbs. olive oil
2 lbs. chicken breasts
4 carrots, sliced
4 ribs celery, sliced
4 cloves garlic, minced
1 heaping teaspoon sweet paprika
1 heaping teaspoon smoked paprika
Freshly ground black pepper
2 cups organic chicken stock
2 Tbs. hot sauce (ZAPATiO)
1 (28oz) can stewed or whole tomatoes (run through the blender or food processor)
1 (15oz) can stewed fire roasted tomatoes
* In a large stock pot heat the olive oil over medium-high heat. Add the chicken and cook until it is no longer pink.
* Add the carrots, celery, garlic, paprikas and pepper. Cook, stirring frequently for 7-8 minutes.
* Add chicken stock and stir up the bits from the bottom of the pot.
* Add hot sauce and tomatoes. Bring to a boil and reduce to simmer for 15-30 minutes.
And there you have it... a complete Paleo meal in a bowl! DELICIOUS! As always, keep it simple and enjoy!
*Note: Serve hot sauce on the side for those who like it really hot!
Original recipe adapted by w.lynne from Rachel Ray