Chicken Green Chili (Gluten Free, Dairy Free, Corn Free, Soy Free)

This is one of my all time favorite recipes.  If you can tolerate dairy it is very good with cheese and Sour Cream on it.  It helps if it is a little too spicy for your taste.  If you want it more or less spicy you can adjust the amount of jalapeno in the recipe.  I like to eat it straight but it is good for burritos, huevo's rancheros or enchilada's.

• 1 Cup Canola Oil
• 1 Cup Potato Starch
• 8 Cups Chicken Broth  (can use the broth from the chicken that you cook)
• 2 Cups Chicken (approximately 1 whole chicken.  You can use all white meat if you prefer)
• 1 Lg Onion
• 1/4 Cup Spike Seasoning
• 2 tsp salt
• 1 TBSP Red Chili Pepper
• 1 tsp black pepper
• 1 tsp white pepper
• 4 7oz cans of Diced Green Chile's
• 2 TBSP diced Jalapeno peppers
• 28 oz can diced Tomatoes (including juice)

1. In a large pot Boil chicken in 8 cups of water.   
2. When the Chicken is cooked thoroughly and is tender remove bones, skin and shred or cut the chicken into bite size pieces.  Set aside broth and chicken
3. Mix Potato Starch, salt, pepper, red pepper, white pepper and spike seasoning.  Set aside
4. In a large pan saute Onion in oil until tender.
5. add potato starch mixture.
6. Add Chicken Broth gradually stirring constantly with a wire whisk to keep it from clumping.
7. Add Chicken, Tomatoes, Green Chile's, and jalapeno peppers
8. Transfer to a crock pot and simmer on low for several hours until ready to eat.  Or....You can let it simmer on low for at least an hour to let the flavors blend.  I find it is easier and better to let it cook in the crock pot until I am ready to enjoy it.