Mexican Chicken
Author: Melanie Dearing
Course: Main Dish
Cuisine: Mexican
- 2 lbs. organic chicken breast or thighs cut into chucks (I prefer thighs)
- 1 tsp. chili powder
- 1 tsp. turmeric
- Celtic sea salt and pepper to taste
- 2 Tbsp. avocado oil
- Sauce:
- 1 cup diced red onion
- 2 Tbsp. butter or ghee
- 14 oz. can organic tomato sauce
- 1 ½ cup organic chicken stock
- ¼ cup tapioca flour
- 1 cup coconut cream (I use Trader Joe’s)
- 1 tsp. cinnamon (I use Ceylon)
- 3 minced garlic cloves
- 1 tsp. chili powder
- 1 tsp. cumin
- ¼ tsp. cayenne pepper (more if you like more spice)
- Fresh chopped cilantro or parsley garnish (optional)
- Place chicken chunks in large bowl.
- Add salt, pepper, chili powder and turmeric and mix to incorporate.
- Heat avocado oil in large skillet.
- Add chicken mixture and brown until well cooked.
- Remove chicken from heat and set aside.
- In large sauce pan or Dutch oven melt butter or ghee.
- Add onion and sauté.
- Add cinnamon, garlic, chili powder, cumin, cayenne pepper and stir well.
- Add tomato sauce, coconut cream and 1 cup of chicken stock; stir well.
- Mix ½ cup chicken stock with tapioca flour until smooth and add to sauce; stir well.
- Add cooked chicken and simmer 10 minutes.
- Serve with cauliflower rice and garnish with chopped parsley or cilantro.
- (There will be plenty of sauce to serve over rice as well)
Recipe by WellStone Gardens at http://wellstonegardens.com/mexican-chicken/
3.5.3208