Smooth Southwest Chicken is certain to satisfy everybody! Not exclusively is the formula made so effectively in the moderate cooker, however it's stuffed with a spiced rich and lime-y season! Without dairy, Paleo, and Whole30 affirmed.
Glad friday Friends!! I am feeling better nowadays with the sun at long last beginning to sparkle, and we at long last appreciated a couple of nighttimes this week eating out on our deck. I want to start up my flame broil this season, however once in a while with our bustling timetable, I return to my moderate cooker.
It's ideal as we get into the mid year months since it can warm my sustenance without warming the house! We spent a night at the baseball handle a few days ago, and got back home to a superbly prepared supper that was prepared to be eaten up.
I've joined a mix of very yummy flavors. Before putting the chicken in the moderate cooker, I burned it on my skillet to give it that fresh look (a bit much on the off chance that you are utilizing chicken bosom). I do like this additional progression since it seals the flavors to the chicken. Simply ensure you don't cook the chicken!
Also try our recipe : KILLER VEGAN CHILI #diet #chili #healthy #keto #paleo
Ingredients :
- 1.5 lbs boneless chicken thighs or breasts
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 2 red bell peppers sliced
- 1 cup chicken broth
- 1/4 cup fresh lime juice
- 1 tbsp arrowroot starch*
- 1 tbsp water
- 1/2 cup coconut cream or coconut milk full fat
- Fresh cilantro to garnish
- Salt and pepper to taste
Instructions :
For the Slow Cooker:
- Begin by heating a large skillet to medium high heat. Use a non-stick spray or olive oil to lightly grease the pan.
- In a small bowl, mix together all spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken on to the pan, and sear for 1-2 minutes per side (inside will be raw).
- Bring chicken to the slow cooker, top with chicken broth and lime juice. Place peppers on top of chicken. Cook on low for 4-6 hours or until chicken is very tender. Mix together arrowroot with water, and add to the chicken broth mixture, if your mixture is extra runny feel free to add in another tbsp of arrowroot. Also add in coconut cream or milk. Cook on low for another 15-20 minutes until mixture is thickened and creamy.
- Serve hot on top of vegetable noodles, rice, potatoes, or pasta.
For the Instant Pot:
- Select the saute function on your Instant Pot and let your pot get hot.
- Meanwhile, in a small bowl, mix together the spices. Rub the chicken with the spice mixture. Reserve any extra spices.
- Coat the bottom of your Instant Pot with oil, and add chicken. Cook chicken on each side for only a minute or 2, to seal in the spices. Select cancel.
- Place chicken broth, lime juice, any leftover spices, and peppers on top of the chicken. Secure the lid.
- Select manual, and cook on high pressure for 7 minutes. Once cooking is complete, use a quick release using a towel to cover the vent to prevent a mess. Make sure to completely let out the steam.
- Open the lid, pour in coconut cream or milk. Mix together the water and arrowroot starch, and add to thicken the sauce. If you want an even thicker sauce, add in another tbsp of arrowroot.
- Salt to taste, add in any additional lime juice for more flavor.
- Garnish with cilantro and serve over rice, cauliflower rice, vegetable noodles, or pasta.
Source : bit.ly/2K14Z20
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