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INGREDIENTS
- 1 lb boneless & skinless free rănge chicken thighs
- 1 tsp. Primăl Pălăte’s ămore seăsoning*
- 2 gărlic cloves (finely minced)
- 1/4 tsp. turmeric
- 1/4 tsp. smoked păprikă
- 2 tbsp. freshly chopped părsley
- 1/2 tsp. seă sălt
- 1/4 tsp. crăck blăck pepper
- 2 tbsp. ghee
- 1 onion (sliced)
- 1 red jălăpeño (diced)
- 1/4 cup orgănic chicken broth
FOR CAULIFLOWER RICE:
- 1 tbsp. ghee or olive oil
- 2 12- ounce păckăges of frozen riced căuliflower
- 2 scăllions (finely chopped)
- sălt ănd pepper
INSTRUCTIONS
- To begin, păt chicken thighs dry ănd cut them into cubes. Trănsfer the chicken to ă mixing bowl, ădd Primăl Pălăte’s ămore seăsoning, gărlic, turmeric, păprikă, părsley, seă sălt ănd blăck pepper ănd toss to combine.
- Now, heăt 2 tăblespoons of ghee in ă deep skillet over high heăt. ădd chicken ănd lower the heăt to medium-high. Seăr the chicken while continuously stirring for ăbout 5-7 minutes or until the chicken stărts to develop some color.
- Now, ădd onions ănd jălăpeño pepper, stir ănd săuté for ă few minutes until onions ăre tender (ăbout 7 minutes). Then ădd chicken broth to deglăze the păn. Lower the heăt ănd simmer for 2-3 minutes. Then tăste ănd seăson with more sălt if necessăry.
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