Stewed Chicken and Cuban Slaw on Sweet Potato
Serves 8, Great to have on had for the week! Or make 1/2 the recipe
Using boneless chicken breast is the least fatty way to go, but feel free to use a whole chicken parted, or just drumsticks. You can also sub beef or pork, i would recommend a roast or pork shoulder cut. You will have to also cook it longer, like in a crock pot all day. You could also do the chicken in a crockpot all day if that makes it easy to all toss in before work and have a great dinner waiting for you when you get home! I like to put this over rice as well, not Paleo but yum.
3 lbs chicken breast (you can use thigh or bone in or beef or pork too)
1 onion, chopped
5 cloves garlic, minced
2 pablano peppers, chopped
24 oz can fire roasted tomatoes
2 cups chicken broth
2 TBSP toasted sesame oil
1/4 cup cider vinegar
2 lemons, juiced
TBSP curry powder
Tsp black pepper
2 sweet Potatoes (cooked)
2 TBSP olive oil
1. Heat a large soup pot to medium/medium high. Add 2 TBSP olive oil and the 2 TBSP toasted sesame oil. Add onions, pablano peppers, garlic and chicken. Let cook until chick browns a bit on the outside, about 10 minutes. Add in dried oregano and curry powder, stir until everything is coated and fragrant.
2. Then add fire roasted tomatoes, chicken broth, cider vinegar, lemon juice, honey. Cover and turn to low to simmer for and hour.
3. When done you should be able to shred the chicken with 2 forks. Serve over half a sweet potato and top with slaw.
1/2 head green cabbage, sliced thin
1/4 red onion, sliced thin
2 carrot grated with cheese grater
1/4 cup olive oil
Juice of 3 limes
Handful chopped cilantro
1. Combine olive oil, lime juice, honey, oregano, cumin salt and pepper in a bowl. Toss is cabbage, carrots, onions and cilantro. Chill until served.