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avocado oil onion garlic chicken cumin oregano green chilis cauliflower chicken broth heavy cream xanthan gum salt Cheddar
Viewed: 48 - Published at: a year agoIngredients
- 2 Tablespoons Avocado Oil
- 1/2 cups Diced Onion
- 4 cloves Garlic, Minced
- 4 Boneless, Skinless Chicken Thighs, Cut Into 1-inch Pieces
- 1 Tablespoon Cumin
- 1 teaspoon Dried Oregano
- 7 ounces, weight Diced Green Chilis
- 12 ounces, weight Frozen Cauliflower Rice
- 2 cups Chicken Broth
- 1/2 cups Heavy Cream
- 1 teaspoon Xanthan Gum
- Salt And Pepper, to taste
- Shredded Cheddar, Avocado , Cilantro, Sour Cream For Serving
Method
- Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil). Let cook on high for 4 hours or low for 8 hours.
- Add heavy cream and xanthan gum. Let cook for 10 more minutes to thicken. Serve in bowls with toppings.
- For the stovetop:
- In a heavy bottom pot, heat the oil over medium heat. Add onions and sweat for 5-8 minutes. Add garlic and cook for 1 minute more.
- Turn up the heat to medium-hi and add in the diced chicken and saute until browned on all sides. Add cumin, oregano, chilis, cauliflower rice, and broth. Reduce to low and simmer for 20 minutes.
- Add heavy cream and xanthan gum, bring to a boil. Reduce to simmer and let thicken for 5 minutes.
- Serve in bowls with toppings.
- Note: To freeze, I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer. When I was ready to cook it, I removed it from the freezer the day before to let it thaw. Then I cooked it in the crockpot for 4 hours on high. I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.
- Nutrition for each serving not including any toppings: 332 calories, 23g fat, 9g sat fat, 7g carbs, 3g fiber, 25g protein
