Food & Drink
Three Local Chefs Share Their Favorite Holiday Recipes
With the chill of winter on its way, chefs from three of Peachtree Corners’ most loved restaurants are sharing their favorite recipes to bring warmth and flavor to the season. Each recipe offers a comforting taste of home — perfect for gatherings with family and friends.
Cacio e Pepe
Chef Sunyapong of Stäge shares a timeless favorite from his menu: Cacio e Pepe. “I chose this dish because of its simplicity and comfort to make at home,” he explains. Made with pasta, salted water, butter, fresh ground peppercorns and pecorino Romano, Cacio e Pepe is all about getting the basics right. “When cooked properly, you get a velvety creamy pasta dish,” Chef Sunyapong says, emphasizing the importance of proper technique and quality ingredients.
He offers a few tips to elevate the dish, starting with good cheese and fresh peppercorns. “Find a nice cheese at your local deli and grate it yourself,” he suggests. “Use whole peppercorns and give them a little toast in a pan to bring out the flavors before you crush them.” Chef Sunyapong also recommends using high-quality European butter to finish the dish, which brings everything together.
While Stäge serves a truffled version of Cacio e Pepe, Chef Sunyapong encourages home cooks to make their own variations with different proteins or vegetables, though he admits, “the simple version is my favorite.”
Ingredients:
- 8 oz pasta
- 2 tsp coarse ground peppercorns
- 1 Tbsp chopped garlic
- 5 Tbsp unsalted butter
- 1 cup pecorino Romano
- ½ cup grated Parmesan cheese
Instructions:
1. Boil the pasta
Bring a pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until al dente (about 8 minutes). Drain and reserve 1 cup of the pasta water.
2. Toast the peppercorns
Heat a pan over medium heat and toast the peppercorns. Add 2 tablespoons of butter, then add the garlic and cook for 1 minute.
3. Create the sauce
Add half of the reserved pasta water to the pan and let it cook down for about 2 minutes. Stir in the pecorino Romano to create a velvety sauce.
4. Combine pasta and sauce
Toss the pasta and remaining butter into the pan. If the sauce seems too dry, add more of the reserved pasta water as needed.
5. Finish and serve
Transfer the pasta to a serving bowl and finish with grated Parmesan cheese.
Bread Pudding with Bourbon Sauce
Executive Chef Robert Chaffin of Dahlia’s Restaurant & Porch shares a personal favorite: Bread Pudding with Bourbon Sauce. This dish is more than just comfort food; it’s a family recipe passed down from his grandmother, making it a nostalgic treat. “It’s something I grew up eating, and I’m always excited whenever I have the chance to share my recipes with others,” Chaffin says.
To keep the bread pudding moist and flavorful, Chef Chaffin has a key tip: “Soak the raisins in bourbon. This allows the bread pudding to stay moist and not dry out!” He also emphasizes compressing the mixture into the pan to ensure the best texture.
The bourbon sauce, which adds both creaminess and depth, is what sets this bread pudding apart. “It helps keep the bread pudding from drying out,” Chaffin explains, adding that this rich sauce brings the entire dish together. For him, it’s a dessert that evokes warmth and comfort, perfect for sharing during the colder months.
Tip: Start by soaking the raisins in bourbon before preparing anything else. You can even soak them a day or two ahead. Also, if the bread is fresh, dry it out in a 200°F oven for 10 minutes after cubing it.
Ingredients:
For the Bread Pudding:
- 1 cup raisins
- 1 loaf day-old French bread, cut into 1” cubes (about 6-7 cups)
- 4 cups milk
- 3 large eggs
- 2 cups sugar
- 2 Tbsp vanilla extract
- ¼ cup bourbon whiskey
- ¼ tsp allspice
- ¼ to ½ tsp cinnamon
- 3 Tbsp butter, melted
For the Bourbon Sauce:
- ½ cup (1 stick) butter, melted
- 1 cup sugar
- 1 large egg
- ½ cup bourbon whiskey (adjust to taste)
Instructions:
1. Soak the raisins
In a small bowl, combine the raisins with ¼ cup bourbon. Cover and soak for 1 to 2 hours. The raisins should absorb most of the bourbon during this time (any leftover bourbon can be used in the recipe).
2. Preheat the oven
Preheat the oven to 350°F.
3. Soak the bread in milk
Place the cubed bread in a large mixing bowl and pour in the milk. Use your hands to press the bread into the milk until fully soaked (not all of the milk may be absorbed).
4. Add the egg mixture
In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour this mixture over the bread and milk. Add the bourbon-soaked raisins and gently stir to combine.
5. Transfer to the pan and bake
Pour the melted butter into the bottom of a 9”x13” baking pan, coating the bottom and sides. Pour the bread mixture into the prepared pan. Bake at 350°F for 35 to 45 minutes or until the pudding is set. The edges will turn golden and pull slightly away from the sides when it’s done.
6. Make the bourbon sauce
While the bread pudding bakes, prepare the bourbon sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking to combine. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat (be careful not to let it simmer or the sauce may curdle). If it curdles, remove from heat and blend until smooth. Whisk in the bourbon to taste. Whisk again before serving.
7. Serve
Serve the bread pudding with bourbon sauce on the side and pour it over to taste. Bread pudding is best served immediately, but leftovers can be refrigerated for up to 5 days and reheated in the microwave.
Oven Roasted Pork Tenderloin with Sweet Potatoes and Spinach
Chef James Chien of Eating Americana turns to a classic Oven Roasted Pork Tenderloin with Scalloped Sweet Potatoes and Wilted Spinach for a cozy fall or winter meal. For him, it’s all about balance — pairing tender pork with the sweetness of honeyed sweet potatoes and the earthy, buttery flavor of wilted spinach. “It’s a festive fall and winter dish,” Chien says, “and it can be elevated with heirloom potatoes for a colorful twist.”
Key to the recipe is preparing the pork tenderloin with garlic and a rosemary-thyme rub. “Making incisions in the pork and stuffing it with garlic cloves really brings out a deep flavor,” Chien explains. His technique for perfectly cooked sweet potatoes involves boiling them briefly before baking, ensuring they hold their shape and absorb the rich honey-butter mixture.
As for the finishing touch, Chien makes a Coca-Cola reduction sauce to drizzle over the pork. “It adds a sweet, tangy glaze that balances the savoriness of the dish,” he says. The simplicity of the ingredients combined with thoughtful preparation makes this a go-to recipe for Chef Chien, perfect for fall and winter gatherings.
Ingredients:
- 1 pork tenderloin (1 to 1.5 lbs.)
- 6 garlic cloves
- 1-2 tsp fresh thyme, minced
- 1-2 tsp fresh rosemary, minced
For the Sweet Potatoes:
- 2 large sweet potatoes
- ½ cup honey
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ stick salted butter
For the Spinach:
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 3-4 cups fresh spinach
- 2 Tbsp butter
- Salt and pepper, to taste
For the Coca-Cola Sauce:
- 1 can Coca-Cola
- ½ cup brown sugar
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- ½ stick butter
- Fresh thyme sprigs for garnish
Instructions:
1. Prepare the pork tenderloin
Remove the silver skin from the pork tenderloin. Using the tip of a sharp knife, make small incisions along the tenderloin and insert garlic cloves (about 6 cloves for an average-sized loin). Rub the pork with minced thyme and rosemary. Set aside. Preheat the oven to 375°F and allow it to heat for 30 minutes.
2. Prepare the scalloped sweet potatoes
Slice the sweet potatoes into 1/4-inch thick rounds. Place them in a pot with water and bring to a boil. Boil for 10 minutes, then remove from heat and let sit for 5 minutes. Strain the sweet potatoes and add ½ cup each of honey and brown sugar along with the ½ teaspoon cinnamon, ¼ teaspoon nutmeg and half a stick of salted butter. Spread the sweet potatoes on a greased sheet pan and set aside.
3. Cook the pork and sweet potatoes
Place both the pork tenderloin and the sweet potatoes in the preheated oven. Cook for 25 minutes or until the pork reaches an internal temperature of 145°F.
4. Prepare the spinach
Finely dice the red bell pepper and red onion. Set aside. Dip the spinach into boiling water briefly, then transfer to a hot saucepan. Add 2 tablespoons of butter along with salt and pepper to taste. Toss in the finely diced red onion and red bell pepper. Cook for 1-2 minutes. Prepare this dish about 5 minutes before the pork and sweet potatoes are ready to come out of the oven.
5. Make the Coca-Cola sauce
In a small sauce pot, pour in 1 can of Coca-Cola and add ½ cup brown sugar. Bring to a boil, then reduce heat and add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken the sauce. Finish with ¼ stick of butter, stirring until fully combined. This sauce will be served with the pork.
6. Garnish and serve
Once the pork and sweet potatoes are cooked, remove them from the oven. Drizzle the Coca-Cola sauce over the pork tenderloin and garnish with a sprig of thyme. Serve the pork with the wilted spinach and scalloped sweet potatoes on the side.
For a festive fall or winter dish, you can also substitute heirloom potatoes for the sweet potatoes to add a splash of color to your plate.
For more holiday recipes from local residents and chefs, check out Savor the Season online or in the November/December issue of Southwest Gwinnett magazine.
Popular local eateries round out seven-vendor lineup at Politan Row at The Forum, slated to debut early 2025
Food hall veteran and hospitality operator Politan Group is gearing up to open its third Atlanta-area Politan Row in Peachtree Corners in early 2025.
The company recently announced four more concepts joining Politan Row at The Forum, including Chef Helio Bernal’s Boca Taqueria, Alice and Joey Lee’s Kimchi Red, Cassidy Jones’ LOL Burger Bar and Abdul and Rabia Siddiqui’s Sahirah Kebab & Curry.
“Following the success of Politan Row at Colony Square, it was a no-brainer to partner with Politan Group on bringing this experience to Peachtree Corners,” said Adam Schwegman, director and head of retail leasing at Jamestown. “This destination is much more than your average food hall, and we can’t wait for the community to get a taste of what these local chefs will be serving up in downtown PTC.”
Boca Taqueria and Kimchi Red
Boca Taqueria —Peachtree Corners resident, Chef Helio Bernal, launched his career in 2017 with The Real Mexican Vittles, a pop-up cart and food truck business focused primarily on serving bites around the Atlanta brewery scene.
On the heels of its success, Bernal opened Summerhill’s Boca Cocina de Barrio in 2022, his first brick and mortar location with a full menu and craft bar offering Mexican cuisine like birria tacos, queso fundido and enmoladas. An offshoot of his Summerhill location, Boca Taqueria will be Bernal’s first counter-service restaurant in his own neighborhood.
Kimchi Red —With two existing Georgia suburb locations, local owners Alice and Joey Lee will debut their third installment of Kimchi Red in Peachtree Corners.Ranked number one of 25 on Yelp’s “Top Spots for Fried Chicken in the United States,” Kimchi Red is best known for its Korean fried chicken.
The menu features family-style portions of fried chicken paired with unique flavors such as a honey butter balsamic glaze, kimchi, onion stir-fry sauce and more. Additional offerings include kimchi fried rice, signature plates with proteins like bulgogi or skirt steak and specialty noodle dishes.
LOL Burger Bar and Sahirah Kebab & Curry
LOL Burger Bar — Newnan, Georgia native, Cassidy Jones, always felt the pull of entrepreneurship, so in 2022,she dove in headfirst with the opening of LOL Burger Bar in West Midtown. Jones’ LOL stands for “live out loud,” and at her restaurant, the staff strives to follow that motto by creating memorable guest experiences with every visit.
On the menu, customers can choose from a selection of signature griddled burgers loaded with interesting toppings like macaroni and cheese and pulled pork or try something more classic like a traditional cheeseburger. Chicken wings, fries and milkshakes are also available. This expansion marks the second location for the brand and first foray into a suburban market.
Sahirah Kebab & Curry —Sahirah Kebab & Curry is a fast-casual Indian restaurant led by husband-wife team Abdul and Rabia Siddiqui. The duo has been cooking for many years in notable Atlanta restaurants, with the former most recently holding chef positions at Tabla and Blue India.
Guests can expect prominent Indian cuisine favorites such as curries, samosas and biryani. This restaurant will be the Siddiqui’s second location, marking their first expansion out of Politan Row at Colony Square.
Full lineup of restaurants
These businesses join previously announced 26 Thai Kitchen & Bar, Gekko Kitchen and Sheesh Mediterranean to round out the seven-vendor lineup at Politan Row at The Forum, in addition to Italian-American family restaurant and wine bar, Millie’s Pizzeria, which will be housed in a standalone building adjacent to the food hall.
Redevelopment at The Forum
Politan Row at The Forum’s opening will mark another significant milestone in the property’s ongoing redevelopment, started by North American Properties’ Atlanta subsidiary (NAP Atlanta) last spring.
NAP Atlanta was acquired by global, design-focused real estate investment and management firm Jamestown in October 2024. Jamestown is now an investor in The Forum, through an affiliate, and oversees management along with retail leasing.
About The Forum Peachtree Corners
The Forum Peachtree Corners (The Forum) is a 500,000-square-foot outdoor lifestyle center originally opened in 2002.
Today, The Forum is home to 100,000 square feet of office, 10,000 square feet of community gathering space and nearly 70 retailers, restaurants and service providers, with more to come as part of an ongoing redevelopment project designed to transform the property into a mixed-use destination. The Forum is owned by Nuveen Real Estate and Jamestown through a joint venture partnership.
For more information and to stay updated on the latest property news and happenings, follow The Forum on Facebook, Instagram and X or visit theforumpeachtree.com.
About Politan Row
Politan Row is a talent-driven food hall platform. Founded in 2014, they create design-forward destinations for the culinarily curious, offering an elevated food hall experience that encourages the exploration of shareable dishes in beautiful, inviting and communal spaces.
Their mission is to serve people who crave unique flavors, experiences and ideas while creating opportunities for local food and beverage talent to showcase their creativity and advance their careers. For more information, visit politanrow.com.
Winter is a time for comfort food, cozy gatherings and the familiar traditions that bring people together. In this collection, five local residents share their go-to recipes for the season. Whether it’s a spicy kick, a sweet treat or a hearty meal, these dishes are perfect for enjoying with friends and family.
Each recipe reflects a personal story, filled with memories of family traditions or new spins on old favorites. From savory soups to festive desserts, these meals capture the spirit of the season and the warmth of home cooking in Peachtree Corners.
Kentucky Bourbon Balls — Kasey Kohtala
Kasey Kohtala’s Bourbon Balls are a festive holiday treat that blends family tradition with rich flavors. For Kasey, bourbon balls are a taste of Kentucky and a reminder of growing up, where her grandparents made them every year. “Bourbon balls and the holidays go hand in hand for me — they’re basically a taste of Kentucky wrapped in chocolate,” she says.
These no-bake delights are perfect for involving the whole family. “I like that this recipe requires little use of the oven,” Kasey adds, noting that her son enjoys dipping the bourbon balls in melted chocolate. With a combination of toasted pecans, bourbon and chocolate, these treats offer a mix of sweet and savory flavors, ideal for sharing with neighbors and friends during the holidays. The smell alone takes her back to those family gatherings, making this recipe a special way to spread a little cheer each year.
Ingredients:
- 1.5 cups pecans
- 2.5 cups vanilla wafer cookies (crumbled)
- ½ cup bourbon (I prefer Four Roses or Woodford, but use your favorite!)
- 1 cup powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 1.5 Tbsp molasses
- Pinch of salt
Instructions:
- Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
- Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
- Add the pecans: Add the cooled pecans to the cookie crumbs and pulse lightly a few times. Be careful not to overdo it — you still want some texture from the pecans!
- Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
- Combine together: Add the liquid mixture to the food processor and pulse until combined.
- Let mixture rest: Scoop the mixture into a bowl, give it a few stirs, and press it into a large, solid mass. Let it rest at room temperature for one hour.
- Prepare the balls: Roll the mixture into 1-inch balls and coat them in toppings of your choice. Kasey enjoys rolling hers in melted chocolate and topping them with a pecan, but you can also use nuts, coarse sugar or sprinkles.
Pro Tips:
- Soak your pecans overnight in a sealed jar filled halfway with bourbon if you have time for extra flavor.
- Sip bourbon while baking — always a good idea!
Aunt Cuda’s Soup — Jim and Carol Gaffey
Jim and Carol Gaffey share a beloved family recipe with Aunt Cuda’s Soup, a comforting dish passed down through generations. This hearty soup, made with eggplant, beef and elbow macaroni, has become a staple in their home, bringing back cherished memories of family gatherings. “Peeling and finely cubing the eggplant by hand, just as Aunt Cuda did, is one of the things that makes this soup special,” Carol shares.
The key to perfecting this dish is letting the vegetables simmer until they’re soft and tender. Grating fresh Parmesan cheese adds richness, elevating the flavors of the savory broth. For Jim and Carol, preparing this soup isn’t just cooking — it’s keeping Aunt Cuda’s memory alive while sharing a comforting tradition with loved ones.
Ingredients:
- 1 chopped onion
- 1 lb. sirloin beef
- 1 medium eggplant, peeled and diced
- 1 clove garlic, pressed
- ½ – 1 cup diced fresh carrots
- ½ – 1 cup diced celery
- 1 (16 oz) can crushed tomatoes
- 2 beef bouillon cubes
- Salt, pepper, nutmeg, sugar and parsley to taste
- ½ cup elbow macaroni
- Grated Parmesan cheese (for serving)
Instructions:
- Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
- Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
- Simmer the soup: Add the beef bouillon cubes and let the mixture simmer over low heat until all the vegetables are soft and tender, stirring occasionally.
- Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
- Serve: Serve the soup hot, topped with freshly grated Parmesan cheese.
Pro Tips:
- For the best flavor and texture, peel and finely cube fresh eggplant.
- Grating your own Parmesan cheese adds a rich, sharp flavor that complements the soup perfectly.
Jalapeño Honey Cornbread — Shiney Eapen
Shiney Eapen’s Jalapeño Honey Cornbread is a crowd-pleaser that balances sweet and savory with a touch of spice. Whether served at a Thanksgiving dinner or a casual game-day gathering, this cornbread has become a staple for friends and family. Shiney loves how easy it is to customize, adding fresh jalapeños, cilantro or green onions for extra flavor.
The cornbread’s blend of sweet corn, honey and jalapeños creates a perfect balance of flavors. “I love making this gluten-free with King Arthur or Krusteaz mixes,” Shiney says. Cooking it in a cast iron skillet gives the bread a golden, crispy crust, while keeping the inside soft and tender.
Ingredients:
- 2 cans corn
- 2 cans cream-style corn
- 2 boxed cornbread mixes (gluten-free Krusteaz or King Arthur preferred; do not follow box instructions)
- 2 cups sour cream
- 1.5 cups shredded Colby Jack or Mexican cheese
- 1.5 cups shredded cheddar cheese
- 1 fresh jalapeño, seeds removed (or ½ cup pickled jalapeños)
- 1 can (4 oz) mild green chilies
- 4 eggs, beaten
- 2 sticks melted butter
- 1 cup milk (2%)
- 1 Tbsp honey
- 1 tsp black pepper
- 2 tsp taco seasoning
- Small bunch cilantro, chopped
- ½ cup chopped green onions (greens only)
Instructions:
- Preheat the oven: Preheat your oven to 350°F.
- Mix the ingredients: In a large mixing bowl, combine all ingredients. Let the melted butter cool slightly before adding it to avoid scrambling the eggs.
- Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
- Bake: Cover with foil sprayed with cooking spray to prevent sticking. Bake for one hour. In the last 15 minutes of baking, remove the foil, sprinkle the reserved cheese on top and continue baking until the cheese is melted and golden.
Pro Tips:
- Reserve half of the cheese to sprinkle on top during the last 15 minutes for an extra cheesy finish.
- Cilantro and green onions can be mixed into the batter or sprinkled on top with the cheese.
Iron Bowl Taco Soup — Claire King
Claire King’s Iron Bowl Taco Soup is a dish steeped in tradition, emotion and Alabama football. Growing up, Iron Bowl Saturday was more than just a game day — it was a family event. Claire’s mother would wake up early, hang their Auburn University flag, and start the soup, letting it simmer all day as the house filled with its comforting aroma. “As tradition, and quite a bit of superstition, my mom only made this soup one Saturday a year — never any other time, no matter how much we begged,” Claire recalls.
That tradition held strong until Claire and her sister both married Alabama fans, breaking the long-standing family rule. Now, the recipe has become a game-day staple, enjoyed beyond just Iron Bowl Saturday. Packed with beans, corn and a rich blend of spices, this taco soup is perfect for feeding a crowd. It also freezes well, making it a go-to for chilly days and big gatherings.
Ingredients:
- 1 package ground beef (or substitute ground turkey)
- 2 cans white shoepeg corn
- 2 cans kidney beans
- 2 cans black beans
- 2 cans pinto beans
- 1 can diced tomatoes
- 1 can Rotel (diced tomatoes and green chilies)
- 2 packages Hidden Valley Ranch dressing seasoning (dry mix)
- 2 packages Old El Paso mild taco seasoning (dry mix)
Optional Toppings:
- Shredded cheese
- Chopped green onions
- Tortilla chips
- Sour cream
Instructions:
- Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
- Combine ingredients: Add the browned meat and all the canned ingredients (do not drain) to a large pot or Dutch oven. Stir in the ranch dressing seasoning and taco seasoning mixes.
- Simmer: Simmer on low heat for several hours, allowing the flavors to meld. The soup can simmer all day, making it perfect for long game days.
- Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips or sour cream if desired.
White Chicken Chili — Kasey Lieu
Kasey Lieu’s White Chicken Chili is a flavorful twist on a fall favorite, blending warm spices and herbs like cumin, oregano and chili powder. “Chili is always a fall favorite, but this recipe is a fun twist on traditional chili,” Kasey says. “I love how simple this meal is to throw together, yet it’s full of nutrients and flavor.”
While you can make the dish in a crockpot, Kasey prefers the stovetop for better flavor and texture. “Sometimes I add extra full-fat coconut milk to make the soup richer and creamier,” she says. “This dish holds memories of a slow, fall Saturday — fire going, football games playing in the background and a warm bowl of chili to enjoy with the family.” Topped with avocado, cilantro or extra jalapeños, this chili is the perfect meal for a chilly weekend.
Ingredients:
- 1.5 – 2 lb. boneless, skinless chicken breasts
- 1 Tbsp avocado oil or olive oil
- 1 medium onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeño, seeds and membranes removed, finely diced
- 6 cloves garlic, minced
- 2.5 tsp ground cumin
- 1 tsp oregano
- 1 Tbsp chili powder
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 2 cups chicken broth or bone broth
- 1 (14 oz) can full-fat coconut milk (or dairy milk/half-and-half if not dairy-free)
- Juice of ½ lime
- ½ cup fresh cilantro, chopped
- 1 (14 oz) can white beans, drained and rinsed
Optional Garnishes:
- Avocado slices
- Extra cilantro
- Parsley
- Extra jalapeños
Instructions:
- Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
- Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
- Add the spices and beans: Stir in the garlic, cumin, oregano, chili powder, salt, pepper and beans. Cook for an additional 30–60 seconds, or until fragrant.
- Cook the chicken: Lay the chicken over the onion and pepper mixture. Add 1 cup of broth and bring to a boil. Reduce heat, cover and simmer for 12–15 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
- Add broth and coconut milk: Pour in the remaining broth and the coconut milk. Bring back to a simmer and cover, allowing the chili to cook for another 10 minutes.
- Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
- Serve: Ladle the chili into bowls and top with avocado, extra cilantro, parsley or jalapeños if desired.
Pro Tips:
- While you can make this recipe in the crockpot, Kasey prefers the flavor and texture from the stovetop.
- You can prepare the chicken ahead of time in a crockpot with bone broth on high for about three hours or use a rotisserie chicken for convenience.
All of these recipes can be found in the upcoming December/January issue of Peachtree Corners Magazine.
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