Tuesday, January 24, 2012
I used to make chicken paprikash with lots and lots of sour cream. I was craving it recently, so I tried to tweak it like a good paleo mom would!
I also like to cook in pretty big amounts so there will be left-overs for the next day's lunch or any meal prep. (plan ahead.)
I cooked 2 packages of boneless chicken thighs (that's 12 of them) in a huge skillet with 2 TBSP of coconut oil, smoked sea salt, and black pepper. I set them aside.
I threw in half a red onion, diced, and 6 peppers, cut bite-sized -- 2 red, 2 orange, 2 yellow. I also added 1 TBSP of Smoked Paprika and 1/2 cup chicken broth. (or bone broth)
I got this heated up, then let it simmer 6-8 minutes.
At the last minute I sprinkled 2 tsp almond flour over the top of the veggies to thicken things up, along with 1/4 cup coconut milk and let it thicken, stirring often.
Then I put the chicken back in and let it warm up.
This one's a winner! Paprika improves circulation and high blood pressure and is full of antioxidants.
So, fuel up, Crossfitters, and go hit a WOD.