Kitchen Adventures || Creamy Southwest Chicken Bowls
I am trying to summon fall, guys. I am REALLY trying to bring on the cooler weather. 😉 What I mean is, I’m wearing jeans and making “fall” inspired recipes. I know we live in Texas and it’s still 1,000 degrees, but I’m doing my part. What are you doing??
Kidding, but I honestly don’t care how hot it is outside, this is so good! I did a lot of tasting and adjusting with this recipe and I feel like to give a super clear recipe I will probably have to do it again, but this will get you pretty dang close to what I ended up with. I truly believe that recipes should only be a guide and you should adjust to your taste anyway, but… here ya go!
If you don’t have an instant pot yet…. what are you even doing? I am not kidding… that thing has CHANGED MY LIFE, but if you don’t have one, scroll down below the instructions for a version that can be done in a slow cooker.
I would love to know if you make this and if you did anything different that you loved.
**Side note – For the next 6 weeks my recipes will all be Whole Life Compliant (at least for Kickstart and Lifestyle – Performance, I’m happy to talk with you about adjustments).
1.5 lb boneless chicken breast (or thighs if you prefer)
1 14.5 oz can of diced tomatoes (check for added sugar) – drained
1 7 oz can diced green chiles – drained
2 large bell peppers (any color) – cut into wide strips
1/2 a medium yellow onion – cut into wide slices
1 cup low sodium chicken broth
1/2 cup full fat unsweetened coconut milk (the canned kind)
1/4 cup lime juice
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
1 tsp pink sea salt
1/2 tsp cayenne (more or less to taste)
1 tbsp arrowroot starch (possibly more for thicker sauce)
1 tbsp cold water
2 cups brown rice (uncooked)
To top – optional
Instant Pot –
Unless you want to make your rice in the instant pot, go ahead and start cooking it according to the package on the stove so it will be ready when your chicken is!
In a small bowl, mix the spices well. Use them to season both sides of the chicken, but hang on to anything that is left.
Heat the saute function on high and wait for it to get hot. Add enough olive oil to lightly coat the bottom and add the chicken. Cook for about a minute on each side and then cancel the saute function.
Add the broth, lime juice, bell peppers, onion, and remaining spices to the pot. Close the steam vent on the lid and select the manual high pressure setting and make sure the “keep warm” function is on. Cook for 7:00 and then release the quick release valve until all the steam has been let out.
Remove the lid and add the tomatoes, chiles, and coconut milk. Mix 1 TBSP of arrowroot powder with 1 TBSP of cold water until it’s completely dissolved and stir it into the pot. This is meant to thicken the sauce. You can continue to add a TBSP (mixed with water) at a time until you reach the desired consistency.
Serve by laying over a bed of rice and spooning as much sauce as you like! I was able to divvy this up into 4 meal prep bowls with a little extra sauce (which I kept because it’s delicious!) I topped this with cilantro, a squeeze of lime, and some avocado. Yum!
Slow Cooker –
Follow the same steps regarding the rice and seasoning the chicken. Then, heat a large skillet over medium high heat. Put a shot of olive oil in the pan and saute the chicken on each side for about a minute per side.
Add the chicken, broth, lime juice, remaining seasoning, peppers, and onions to the slow cooker. Cook on low for 4-6 hours or until the chicken is good and tender. Then, add the tomatoes and chiles, coconut milk, and arrowroot mixture (add more for thicker texture).
Cook on low for another 15-20 minutes and serve or divvy up for tomorrow’s lunch!