½ tsp salt
½ tsp cumin
¼ tsp paprika
⅛ tsp cayenne
1 pound chicken thighs (boneless)
1 quart chicken or vegetable broth
2 medium sweet potatoes, 1-inch cubed
1 head broccoli cut into 1-inch pieces (save stems)
2 cloves garlic, minced
1 jalapeno, finely diced (optional)
1 14.5-oz. can coconut milk
1 Tbsp fresh cilantro, minced
1 lime, juiced
½ small red onion, finely chopped
- Preheat over to 350°.
- Mix the salt, cumin, paprika and cayenne in a small bowl. Season the chicken thighs evenly with the spice mixture.
- Place the chicken in a baking pan and roast for 20 minutes.
- Remove the chicken from the oven and let it rest for 5 minutes on a cutting board. Cut the chicken into 1-inch cubes.
While the chicken is roasting...
- Add the broth to a medium-sized pot and bring to a boil
- Add the sweet potatoes. Cook about 10 miutes over high heat until the sweet potatoes are fork-tender
- Remove the sweet potatoes from the broth with a slotted spoon and set them aside.
- Add the broccoli stems, garlic, and jalapeno (if you want the extra kick) to the broth. Reduce the heat to medium-high and boil for 15 minutes.
- Add the broccoli florets and coconut milk, and continue to boil until the broccoli is very tender, about 5 minutes. Remove the pot from the heat.
- Transfer the broth and vegetables from the pot to a food processor or blender and blend until smooth.
- Place the blended mixture back into the pot and add the coked chicken, sweet potatoes, and cilantro. Return the pot to medium heat, stir well, and cook for 2-3 minutes to reheat the chicken and sweet potatoes.
- Garnish the chowder with the fresh, lime juice and finely chopped red onion. Serve immediately.