Hello! It’s Sunday morning and I’m enjoying the smell of bacon and a brighter morning emerging. Hopefully we’ll get the boat out today with the kids and my grandbaby!
I have made so much lately, I have to figure out a way to post all of it – so I’m starting with the last one first. Chicken Adobo from Sarah Fragraso’s everyday paleo. It was very easy – and the flavor was good. I would make this again, but I might add something to it. Cayenne? You’ll see a sauce on the chicken in one of the pics. This will come after this post. Basically, it was sour cream, fresh parsley, lemon zest, lemon juice, chipotle sauce and some salt. I didn’t love it with this dish – but Dale did. 🙂 You’ll see the post soon.
Here is the original recipe and listed below, my mods in[XXX]. Enjoy!!
2 lbs boneless skinless chicken thighs (seasoned lightly on both sides with salt and pepper. You can also use skin on and bone in but you’ll need to up the cooking time by about 10 minutes once the chicken is in the sauce.)1/4 cup coconut oil [I used skin off and did grapeseed oil]
1⁄2 medium red onion, diced [didn’t have red, used yellow]
3-4 garlic cloves minced [at least four!]
1⁄2 cup chicken broth
1⁄4 cup coconut aminos
1⁄4 cup apple cider vinegar
Lots of black pepper
1. In a large skillet heat the coconut oil over medium to medium high heat.
2. Once the oil is nice and hot, place the chicken thighs into the oil and brown on both sides (about 3-4 minutes per side).
3. Remove the browned chicken from the pan and set aside.
4. Add to the same pan the onions and saute in the remaining oil until the onions are translucent. Add the garlic and saute for another 30 seconds or just until fragrant. [i added the onions and the garlic at the same time]
5. Add the chicken broth, coconut aminos, and apple cider vinegar to the onions and garlic and whisk together well. Bring the sauce to a simmer.
[5a. Here’s where I added my chopped collard greens. Roughly chopped, whipped them in the same pan, coated them good with the sauce.]
6. Add the chicken back to the sauce [mix in well with the collard greens], in the pan, turn the heat down to low and cover. Simmer the chicken in the sauce for five minutes, turn the chicken over, cover and cook for another five minutes.
Season with plenty of black pepper and serve on it’s own or on a bed of greens like we did.