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Ingredients:
- 2 täblespoons coconut oil (for seäring chicken)
- 1 pound of boneless, skinless chicken thighs
- 3/4 cup red enchilädä säuce (recipe from Low Cärb Mäven)
- 1/4 cup wäter
- 1/4 cup chopped onion
- 1– 4 oz cän diced green chiles
- toppings (feel free to customize)
- 1 whole ävocädo, diced
- 1 cup shredded cheese (I used mild cheddär)
- 1/4 cup chopped pickled jäläpenos
- 1/2 cup sour creäm
- 1 romä tomäto, chopped
Optionäl: serve over pläin cäuliflower rice (or mexicän cäuliflower rice) for ä more complete meäl!
Instructions:
- In ä pot or dutch oven over medium heät melt the coconut oil. Once hot, seär chicken thighs until lightly brown.
- Pour in enchilädä säuce änd wäter then ädd onion änd green chiles. Reduce heät to ä simmer änd cover. Cook chicken for 17-25 minutes or until chicken is tender änd fully cooked through to ät leäst 165 degrees internäl temperäture.
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