Paleoeffect_Chicken_MexicanShredded © 2011 . All rights reserved.

Paleo Shredded Chicken, A Mexican Dinner

So I’m very excited that next week, my sister will be in town. She used to live here in Jacksonville, but moved a few years ago and hasn’t been back since. It will be really great catching up – she even said she’d go Paleo the whole time she’s here! …we’re going to convert her ;)

Anyway, this recipe is great. You just add everything and walk away. When you come back, its done! Presto!

Paleo Mexican Shredded Chicken

1 Tbsp Extra Virgin Olive Oil

4 Garlic cloves

1 small White Onion

1 Tbsp Cumin

1 Tbsp Coriander

3-4 Chicken Thighs

1 Green Cayenne Pepper (chopped)

1 medium Tomato (or small can)

6 oz Organic Free Range Chicken Stock

½ Tbsp Adobo Seasoning (you can find this in the Mexican aisle at your grocery store)

Sea Salt and Pepper (to taste)

Spicy Guacamole Ranchero

Red Enchilada Sauce

Lettuce (we like Romaine)

Coat the chicken in the adobo seasoning, salt and pepper.

Saute the onions, cayenne pepper, and garlic until fragrant. Add the spices, then mix in the chicken. Add the chicken stock and chopped tomato (or can), then bring to a boil.

Cover, reduce heat, and cook for about 30 minutes. Take the pot off the heat.

Set aside and let cool. Then shred with a fork (or if you are like me, I put on gloves and pull the meat off by hand…goes faster).

Take a lettuce leaf, pile on the chicken, then top with fresh tomatoes, onions (or our Guacamole!) and our Red Enchilada Sauce for a satisfying meal!

**Note: if you don’t mind a tiny bit of pea protein, then I’d suggest adding a little Daiya to the top (for cheese, if you need the flavor of it).


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One Comment

  1. This is such an amazing recipe! Go and try it out.

5 Trackbacks

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