#paleoonepot

[grainock]

Enjoy a delicious and nutritious Paleo-friendly Spanish chicken and potato dish cooked in one pot. The blend of spices and colorful bell peppers gives it a fantastic flavor.

Ingredients: 4 bone-in, skin-on chicken thighs. 2 cups baby potatoes, halved. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 teaspoons paprika. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup chicken broth. 1/4 cup fresh parsley, chopped.

Instructions: Season chicken thighs with paprika, cumin, smoked paprika, cayenne pepper, salt, and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and cook for 3-4 minutes until browned. Flip and cook for another 3-4 minutes. Remove chicken from the skillet and set aside. In the same skillet, add onions, garlic, and bell peppers. Saut for 2-3 minutes until they start to soften. Add baby potatoes and continue to cook for another 5 minutes, stirring occasionally. Pour chicken broth into the skillet and bring it to a simmer. Return the browned chicken thighs to the skillet. Cover the skillet and transfer it to a preheated oven at 375F 190C. Bake for 25-30 minutes or until the chicken is cooked through and potatoes are tender. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

minpro elite training

[notexactlysober]

A tasty and simple one-pot recipe that is suitable for a Paleo diet that combines tender chicken with the robust tastes of black pepper and creamy coconut milk. Ideal for a filling dinner.

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 tablespoons coconut oil. 1 onion, chopped. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 tablespoon black peppercorns, crushed. 1 teaspoon sea salt. 1 can 14 oz coconut milk. 2 tablespoons coconut aminos. 2 teaspoons arrowroot powder optional, for thickening. Fresh cilantro leaves, for garnish.

Instructions: Heat the coconut oil in a big skillet or one-pot pan over medium-high heat. Add the minced garlic and chopped onion. Saute the onions for two to three minutes, or until they are fragrant and transparent. Add the chicken pieces and cook for 5 to 7 minutes, or until they begin to brown. Add the sea salt, crushed black peppercorns, and sliced yellow and red bell peppers. Simmer for a further three to four minutes. Add coconut aminos and coconut milk. After bringing the mixture to a simmer, cook it for ten to twelve minutes, or until the chicken is tender and the sauce has thickened. To achieve a thicker sauce, make a slurry out of the arrowroot powder and water, then stir it into the pan. Simmer for two more minutes to make the sauce thicker. Serve hot, garnished with fresh cilantro leaves. Cheers to your Black Pepper Chicken in a Paleo One-Pot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Janelle Salanga