Paleo Chicken and Brussels

A friend of mine asked me if I would be willing to post other people's recipes on my blog, and I answered absolutely! So she emailed me this fantastic recipe, that is very comforting and casserole like. It is very tasty and quite simple to prepare as well. I hope you all like it as much as we did! Thank you Sara Vidotto, for sharing your cooking genius with us. We look forward to future contributions!

(Oh, this recipe is how she wrote it. For us, I had to of course double the amount of meat and veggies, we eat a lot. And since I don't have an oven safe skillet or dutch oven, I had to cook on a skillet then move it to a casserole.)



Paleo Chicken Thighs and Brussels

6 boneless skinless chicken thighs
3 strips of bacon
1/2 onion, minced
2-3 cloves of garlic, minced
1/2 lbs brussel sprouts, trimmed and quartered
poultry seasoning
sea salt
pepper
1/2 cup chicken stock

Preheat oven to 400 degrees. Heat dutch oven or large oven safe sauce pan over medium heat. Cook bacon until crispy. Remove half of fat, if you desire. Add onion and saute until soft. Add garlic. Season lightly with salt, pepper and poultry seasoning. Remove everything but fat from pan. Season chicken with salt, pepper and poultry seasoning. Turn heat up to medium high. Add chicken to the pan and sear both sides until browned. Add meat and onions back to pan (or place in casserole), add brussel sprouts and chicken stock. Cover the pan and place in the oven. Cook for 30-40 minutes. Serve and enjoy!

*This recipe can also be done with turkey and sage sausage, instead of chicken and bacon. If you add celery and dried cranberries it will taste just like Thanksgiving!

Paleo Spanish Chicken and Rice (faux rice)

I had a craving for Arroz con Pollo. I just love the saffron flavors mixed with the chicken. Its such a delicious combo. Plus after seeing the green olives at the grocery store, I wanted them incorporated into my dinner. I hope you enjoy my dish, I know my family certainly did.



Paleo Spanish Chicken and Faux Rice

Olive oil
2.5-3 lbs of boneless, skinless, chicken thighs
2 onions, fine dice
1 red pepper, fine dice
1/4 cup white wine
1.5-2 cups broth (chicken or veggie)
2 heads cauliflower, shredded (food processor is great for this)
8 cloves garlic, minced
2 big pinches of saffron, crumbled
1/2 tsp paprika
1 14 oz can diced tomatoes, drained
1/4-1/2 cup sliced green olives
sea salt and pepper to taste

In large skillet heat olive oil to medium heat. Place chicken thighs in pan and cook for 5-10 minutes on each side. Remove chicken. Add onion and pepper and cook until soft. Add wine and 1 cup broth. Add cauliflower, garlic, saffron, paprika and tomatoes. Add more broth as the cauliflower absorbs it. Put chicken back into the pan. Cover and cook on low for 10 minutes. Uncover, add more broth if necessary. Add olives and cook for another 10 minutes until cauliflower is soft and chicken is cooked through. Serve and enjoy!

Chicken with Tomatoes and Kalamatas

We had some leftover chicken thighs from a meal we had last night. I decided to make something with a Greek flair to it. The result is a delicious meal with moist chicken and a fabulous sauce. The only fault my husband found was that there were not enough olives in the dish. So if you are an olive person please feel free to double up the olives.



Paleo Chicken Thighs with Tomatoes and Kalamatas

2-3 lbs of chicken thighs
olive oil
sea salt (to taste)
pepper (to taste)
zest of 1 lemon
1 lemon juiced
1/4 cup vegetable or chicken broth
1/2 cup white wine
14 oz can petite diced tomatoes
1 tsp oregano
1/2 tsp parsley
2-3 pinches of dried mint
1 bay leaf
2.25 oz can slixed kalamata olives

Heat large skillet over medium heat. Swirl in olive oil. Add chicken thighs, sear each side for about 3-4 minutes a piece. Add lemon zest and juice, broth, wine, and tomatoes. Stir to combine. Add oregano, parsley, mint and bay leaf. Salt and pepper to taste. Cover and cook for 20 minutes, be sure to adjust the temperature so its a light simmer. Remove cover. Add olives. Continue cooking uncovered for 10-15 minutes or until sauce is thickened. Serve along side your favorite veggie and enjoy!