The best slow-cooked Salsa Verde Chicken!
I recently received a copy of the 2nd edition of Practical Paleo, and I’ve been dying to share it with you! The first edition of Practical Paleo revolutionized the way we think about food and our bodies. It explained how simply eating real, whole foods and avoiding processed, refined foods can improve our health–including reducing or even eliminating symptoms associated with common health disorders.
This 2nd edition has been updated to include new information, answer common questions, and make it even easier for you to customize your diet to meet your personal health goals. You’ll find two new chapters, as well as three new 30-day meal plans and 50+ new recipes! It’s chock-full of incredible photos, amazing recipes, and tons of resources.
You can snag your own copy on Amazon HERE, but I’m going to share one of my favorite recipes from the cookbook first!
Slow-Cooked Salsa Verde Chicken
Prep time: 10 minutes (not including broth or plantain chips)
Cooking time: 3 1/2 to 4 hours | YIELD: 9 to 12 servings
This chicken is super versatile! Whether you use it in soups (page 390 of the book), in lettuce-wrapped tacos, or atop a taco salad (page 350) or cilantro and lime–infused cauli-rice (page 412), you’ll find yourself reaching for it over and over as a quick, ready-to-go protein source. You can make this in a Dutch oven or a slow cooker; I personally prefer the texture of the chicken when it’s cooked in a Dutch oven.
3 pounds boneless, skinless chicken breasts or thighs
1 large onion, sliced
4 to 6 cloves garlic, smashed with the side of a knife
1 (24-ounce) jar salsa verde
1/3 cup chicken Bone Broth (page 259) (optional)
1/4 cup tomato paste
2 tablespoons extra-virgin olive oil
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sea salt
2 teaspoons black pepper
2 bay leaves
FOR SERVING (OPTIONAL)
1 recipe Crispy Plantain Chips (page 431)
Preheat the oven to 325°F.
Place all of the ingredients in an enameled Dutch oven or other large, heavy, oven-safe pot and stir to combine, coating the chicken with the sauce.
Cover and place into the oven for 3 hours, or until the chicken is fork-tender and pulls apart easily. After 3 hours, adjust the lid so that it’s off-center and return the pot to the oven for an additional 30 minutes to 1 hour to allow the liquid to reduce to a thick sauce.
Remove the chicken from the Dutch oven (reserve the sauce) and allow it to cool slightly before shredding with two forks or a fork and spoon. Toss the shredded meat in the reserved sauce.
If desired, serve with plantain chips, garnished with avocado slices, cilantro, and a squeeze of lime.
… or slow-cook it
Place all of the ingredients in a slow cooker and cook, covered, on low for 4 to 6 hours, until the chicken is fork-tender and pulls apart easily.
Again, you can snag your own copy on Amazon HERE!