Ingredients:

  • 2 tbsp Avocado Oil
  • 1 Large White Onion, finely diced (approx. 200g)
  • 2 Poblano Peppers, deseeded and diced
  • 2 Jalapeños, minced
  • 4 cloves Garlic, smashed and minced
  • 7 oz Canned Diced Green Chiles
  • 1.75 lbs Boneless, Skinless Chicken Thighs
  • 1 tsp Sea Salt
  • 1.5 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Coriander
  • 4 cups Chicken Bone Broth
  • 13.5 oz Full-Fat Coconut Milk
  • 1/4 cup Fresh Cilantro, chopped
  • 2 tbsp Fresh Lime Juice

Instructions:

  1. Heat avocado oil in a large pot over medium-high heat. Add the onion, poblano peppers, and jalapeños, sautéing until golden and translucent (about 5-7 minutes).
  2. Add the garlic, ground cumin, dried oregano, and ground coriander. Stir constantly for 60 seconds to bloom the spices.
  3. Nestle the whole chicken thighs into the pot. Add the diced green chiles and pour in the chicken bone broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  4. Optional: Remove a cup of the broth and vegetables and blend with an immersion blender, then return to the pot to thicken the chili.
  5. Remove the chicken thighs, shred with two forks, and return the meat to the pot.
  6. Stir in the coconut milk cream, fresh cilantro, and lime juice. Season with additional sea salt to taste before serving.