Hat trick

By:
Keith Bryant
This past week has been a whirlwind of food for me. I finished up the last bit of the 1,700 plus apples for caramel apple season, which was just the beginning. We then had two dinners to prepare for the parent-teacher conferences at one of the schools, then onto five meals for a large party at Lazy Bear Ranch. I was running from the word go on Monday.
Now that it is all over there was a large sigh of relief and a lot of happy people (I hope) at the end.
The last meal on my list was a lunch for some hungry and cold hunters on Sunday. Tim Wrightman likes when I create new things for him to try. He is a person that eats pretty healthy most of the time and likes a low carb meal. I create things based on what he has around the ranch.
This weekend he had a couple of those whole roasted chickens in the fridge and asked me to use them. This sent me on a clean food recipe that I knew he and the hunters would enjoy.
My trusty sidekick, Sharon, who is always trying to get me to eat healthy, said I have just the recipe.
Out pops the computer and I hear the printer start up. She had a Paleo chicken chili recipe that was just perfect for what I needed to do. Now scaling it up to feed 20 people, that is the trick.
Paleo is a process of eating like humans did when we were cave men. In other words, by eating like our prehistoric ancestors, we’ll be leaner and less likely to get diabetes, heart disease, cancer, and other health problems.
You can’t eat any processed foods on this diet. And since our ancestors were hunter-gatherers, not farmers, say goodbye to wheat and dairy, along with other grains and legumes (such as peanuts and beans).
Paleolithic humans diets varied depending on availability and location. The basic concept of the Paleo diet is to eat whole foods.
Next time you are in the mood for something new give this a try.
If you ever have any questions or just want to say hi, you can email me at boatchef@aol.com anytime.
Thanks for reading my article.
Paleo Chicken Chile Verde
From Website A Spicy Perspective
Ingredients
2 tablespoons olive oil
1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
4 poblano peppers, seeded and chopped
1-2 jalapeno peppers, seeded and chopped
1-pound tomatillos
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 teaspoon salt
1 bay leaf
2½ pounds boneless chicken (breasts, thighs, or both)
4 cups chicken broth
½ cup chopped cilantro
Possible garnishes: cilantro, avocado, lime
Directions:
Peel and wash the tomatillos so they are not sticky. Then cut the tomatillos into quarters. Prep the remaining vegetables.
Set a large 6-quart stock pot over medium heat. Add the oil, onions, garlic, and chopped peppers. Sauté for 5-8 minutes.
Stir in the tomatillos. Then add the whole raw chicken pieces to the pot. Add all spices and seasoning. Pour in the broth. Stir and push the chicken pieces to the bottom of the pot.
Simmer the chili for 25-30 minutes, until the largest piece of chicken is cooked through. Use tongs to move the chicken pieces to a cutting board.
Remove the bay leaf. Then use an immersion blender to puree (if no immersion blender use food processor to make broth) the vegetables and broth base. It does not have to be totally smooth, but the chunks of tomatillos should be blended in.
Meanwhile, use two forks to shred the chicken. Then stir the chicken shreds back into the chili.
Taste, then salt and pepper as needed. Finally, stir in the chopped cilantro.
Serve warm as-is, or with lime wedges and sliced avocado.
Category:
Signal American
18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
Upcoming Events
-
10/27/2026 - 9:00pm
-
10/29/2026 - 9:00pm
-
11/03/2026 - 9:00pm
-
11/05/2026 - 9:00pm
-
11/10/2026 - 7:00pm
