Mexican Chicken
Course: Main Dish
Cuisine: Mexican
This recipe goes together quickly and makes a large batch. It reheats well and can be frozen for later use as well.
  • 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)
  1. Place chicken chunks in large bowl.
  2. Add salt, pepper, chili powder and turmeric and mix to incorporate.
  3. Heat avocado oil in large skillet.
  4. Add chicken mixture and brown until well cooked.
  5. Remove chicken from heat and set aside.
  6. In large sauce pan or Dutch oven melt butter or ghee.
  7. Add onion and sauté.
  8. Add cinnamon, garlic, chili powder, cumin, cayenne pepper and stir well.
  9. Add tomato sauce, coconut cream and 1 cup of chicken stock; stir well.
  10. Mix ½ cup chicken stock with tapioca flour until smooth and add to sauce; stir well.
  11. Add cooked chicken and simmer 10 minutes.
  12. Serve with cauliflower rice and garnish with chopped parsley or cilantro.
  13. (There will be plenty of sauce to serve over rice as well)
Recipe by WellStone Gardens at