Coconut Chicken Chili

Chili Powder

I originally made this without coconut milk and such, but I tweaked it to match my new Real Food lifestyle.  It was excellent before, but now it ROCKS!  ENJOY and let me know what you think!  I do this in the crock pot, but with some variation you could probably use a stock pot on the stove.

2 c sprouted beans mix (mine is a comb. of adzuki, mung, and lentils)

1 – fresh or dried veggie mix (I use unsulfered onion, tomato, peppers, garlic comb.)

1 1/2 – 2 lbs chicken thighs (bone and skin on – remove later in cooking process)

3 qts chicken broth and water combination (I use all broth)

2 chayotes (or papaya) skinned and cut into cubes

1 T red pepper flakes

1 1/2 t cayenne

1 T chili powder

1 1/2 tsp ginger

2 1/2 c coconut milk (or 2 cans)

juice of 2 -3 limes or to taste

1 c finely chopped crispy peanuts (variation of crispy almonds – see recipe)

Dump everything in the crock pot except 1 1/2 cup of coconut milk (one cup can go in now), lime juice and crispy peanuts.  Let cook in the crock pot on low setting for 2 1/2 hours (3 1/2 if the chicken was frozen).  Then, take out the chicken and remove meat from the skin and bone and put the meat back into the crock pot for another 1/2 hour.  Keep the bones for making stock later.  At the end of the cooking time add the rest of the coconut milk and the juice of the lime.  Serve over rice or quinoa and add crispy peanuts as a garnish for texture.

This post links to: Fight Back Friday’s by Food Renegade, Monday Mania, Barn Hop, Real Food 101, Fat Tuesday, Simple Lives Thursday