SLOW AND LOW POLLO CON COCO

INGREDIENTS

1 tbsp pasture butter like Kerrygold

1 lb. organic, pastured chicken thighs, cut into small chunks

1 cup coconut milk

1 cup organic chicken broth

2 cups broccoli florets, cleaned and trimmed (or broccolini)

1 medium carrot, shaved with potato peeler

½ yellow onion, sliced thin

1 handful fresh cilantro, chopped

1 bag cauliflower rice, steamed and drained

Pink salt

Black pepper

Optional: sprouted pumpkin seeds, avocado slices, roasted coconut flakes

INSTRUCTIONS

  1. Heat a skillet and add 1 tbsp of butter. Add chicken pieces and sauté for 2 minutes. Remove the chicken and place in crockpot.
  2. While the skillet is still hot, add onion. Sauté until caramelized a nice brown color, then add coconut milk and chicken broth. Scrape the bottom of the skillet to get all the drippings and pour over chicken into the crockpot.
  3. Add broccoli and carrots to the crockpot. Cook on low for 4 hours.
  4. Add salt and pepper to taste. Serve over cauliflower rice tossed with chopped cilantro. Top with pumpkin seeds, avocado and roasted coconut flakes for added flavor!

SERVES 4