paleo Chili Verde

2-1/2  lb.		of chicken breast
2  tablespoons		coconut oil
2  cups		yellow onions
4		garlic cloves
1  tablespoon		ground cumin
1/2  teaspoon		smoked paprika
1/2  teaspoon		black pepper
2  cups		chicken broth
2  lb.		tomatillos
1		jalapeno
1-1/2  cups		bunch of clintro
1  tablespoon		lime juice
1  dash		of salt

Tip: Click on the ingredient links to learn the nutritional information for all the paleo Chili Verde ingredients. The serving size for any ingredient in paleo Chili Verde may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

cut chicken into cubs, brown in stock pot with heated coconut oil. remove to bowl and set aside. add chopped onion and garlic to pot and brown. add spices, stir. add the broth and stir. add the chicken back to pot and simmer. while the chicken mix is simmering , in a large skillet place all the tomatillos and jalapeno and blacken on all sides till skin started to separates. Once all is blackened place in a food processor with cilantro and jalapeno with seeds removed. blend till smooth. then add to chicken mixture. turn down heat and simmer for 2 1/2 hours. till chicken will fall apart. serve with avocado and fresh salad