Friday, January 4

Paleo Mexican Chicken

Mexican Chicken

2 lbs boneless chicken breast cut into 1" strips
salt and pepper
2 – 4 tbsp cooking fat
2 cloves garlic crushed
½ cup chicken stock

¼ cup lime juice
2 tsp chilli powder
1 tsp ground cumin
2/3 cup chicken stock
½ cup diced chillis
½ cup coriander (fresh)
1 tbsp ghee

Sprinkle the chicken pieces with salt and pepper

Heat fat on high about two mins

Add chicken reduce heat to medium high

Cook on one side for about 2 – 3 minutes then turn and brown the other side for similar time

Remove chicken from pan.

Deglaze the pan with the lime juice, chilli powder and cumin (making sure to scrape the bits off the bottom of the pan to heighten the taste)

Add the stock and chillis

Return chicken to pan and boil until liquid is reduced by approximately50% (about 10 mins)

Remove pan from heat and stir in the ghee

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