recipe:

SIBO-Friendly mexican chicken

 
mexican chicken.png
 

Keep a chicken in the freezer at all times. And the canned ingredients for this dish in your pantry.

You can eat this chicken in pieces as a main dish, or shred it for paleo nachos or tortilla soup. And when your SIBO is gone, you can use this recipe with corn or almond flour tortillas for tacos, burritos or quesadillas.

INGREDIENTS

  • 1 whole organic (ideally pastured) chicken of any size

  • 1 15 oz can fire-roasted diced tomatoes

  • 1 4 oz can diced green chiles

  • 1 small minced jalapeno (no seeds) if you like a little heat

  • 1 tablespoon ground cumin

  • 2 teaspoons chile powder (just plain chiles – no blend with hidden starches and sugars)

  • 2 teaspoons sea salt

  • 1 teaspoon black pepper

  • 1 cup chicken broth

  • Lime juice and cilantro for garnish

DIRECTIONS

  1. Put tomatoes and canned chiles in the bottom of the crock pot.

  2. Lay chicken on top and sprinkle with the cumin, chile powder, salt and pepper.

  3. Cook for about 5 hours on low. Turn the chicken halfway through, if possible. (If not, turn it at the end and turn off the cooker. Let is sit for another fifteen minutes. The top side will be cooked, but might benefit from a little soak in a Mexican Sauce Bath.)

  4. Top with chopped cilantro and a squeeze of fresh lime juice before serving.