This week is the celebration of Cinco de Mayo so I wanted to pass on a recipe with a little Mexican flare. I think it has a mild enchilada sort of taste, but you can easily kick up the heat by adding more cayenne pepper.  I serve this with very simple cauliflower rice and sautéed onion (there is plenty of sauce to use to serve over the rice) and fresh green salad.  It also goes well with coconut-lime kombucha!

Mexican Chicken
This recipe goes together quickly and makes a large batch. It reheats well and can be frozen for later use as well.
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)
  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)