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Southwest Chicken

This dish always gets rave reviews from my family and guests.  It takes a little more time to prepare initially, but it's worth the extra effort because the taste is extraordinary.  I serve this several ways: on almond flour or coconut flour tortillas with guacamole, sour cream, raw cheddar and a side of brown rice cooked in bone broth.

Another way to eat it is tossed in a big salad with a little olive oil, toss it over zucchini noodles with extra sauce or simply serve by itself alongside some veggie sides.  At any rate, you can't go wrong with this delicious dish...try it out!

Ingredients

3 lbs bone-in chicken thig1 tbsp chili powder

2 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp garlic powder

1 tsp sea salt

½ tsp cayenne pepper

2 red bell peppers, sliced

1 cup chicken broth

¼ cup fresh lime juice

 

Fresh cilantro to garnish

Salt and pepper to taste

 

  1. Begin by heating 1 tbsp coconut oil in a large skillet on medium-high heat. 
  2. In a small bowl, mix together the spices. Rub each chicken breast or thigh on both sides with rub. Place each piece of chicken in the heated pan and sear for 1-2 minutes per side (inside will be raw).
  3. Remove chicken to the crockpot, top with chicken broth and lime juice. Place peppers on top of chicken.
  4. Cook on low for 4-6 hours or until chicken is very tender.
  5. Debone chicken and move to a plate; cover with foil until ready to serve.