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    Hot Chicken Chili

    (Total Time: 41 MINS| Serves: 8)


    2 tbsp. olive oil

    3 pounds grass-fed bone-in skin-on chicken thighs and drumsticks

    ¾ pound husks removed and quartered tomatillos

    2 seeded and roughly chopped Anaheim peppers

    2 seeded and roughly chopped poblano peppers

    2 seeded and roughly chopped Serrano peppers

    1 roughly chopped medium yellow onion

    6 peeled garlic cloves

    1½ tbsp. ground cumin

    1 tbsp. dried thyme

    Salt, to taste

    ½ cup fresh cilantro, chopped

    ½ cup homemade chicken broth

    1 tbsp. fish sauce

    2 tbsp. fresh lime juice

    1/3 cup plain Greek yogurt


    Place the oil in the Instant Pot and select “Sauté”. Then add the chicken and cook for about 3-4 minutes.
    Add tomatillos, peppers, onion, garlic, cumin, thyme and salt and cook for about 2 minutes.
    Select the “Cancel” and stir in broth.
    Secure the lid and place the pressure valve to “Seal” position.
    Select “Manual” and cook under “High Pressure” for about 15 minutes.
    Select the “Cancel” and carefully do a Natural release.
    Remove the lid and with tongs, transfer chicken pieces to a bowl.
    In the pot, add cilantro, fish sauce and lime juice and with a hand blender, blend the mixture until pureed.
    Remove skin and bones from chicken pieces and shred the meat.
    Return chicken into the pot and stir to combine.
    Serve immediately with the topping of yogurt.
    Per Serving (Calories 403|Total Fat 17g| Net Carbs 0.91g| Protein 53.8g| Fiber 1.6g)