This is a quick meal I came up with in the Fall and have been enjoying a few times a month since. I love that it is so quick and easy to prepare and can be a one-dish complete meal.
I try to buy as much meat as I can from the farmer's market, but the reality is that it is impossible currently for me to never shop from the grocery store. So, I keep an eye on the sales at my local Whole Foods and snag up meats when they are on sale. Recently, organic chicken breasts were ridiculously low (like $4 a pound) so I bought like 6 pounds and froze them in portions.
One of my favorite local farmers is Renaissance Farms, so I bought some of their delicious chorizo so I could make this casserole. Bonus: there were sweet potatoes at the market, too.
You can use another flavorful sausage if you prefer, but there is something special about the intense spiciness and hotness of chorizo paired with chicken breast.
You can just use sweet potatoes and onion or you can add in broccoli to give it some greenery and make it more complete. It works and tastes great either way. I usually add the broccoli but didn't photograph it with it included.
I'll keep this short and sweet, just like the recipe! I'll share my AIP version of this in another post soon!
Chicken Chorizo Casserole (Paleo, gluten-free)
Amanda Torres @ The Curious Coconut
This is the perfect one-dish meal for busy nights, with starch, greens, and delicious protein.
- 2 medium sweet potatoes, peeled and cut into 1-2" cubes
- 1 small onion, diced
- 1 pound broccoli florets (I use frozen to keep this recipe easy!)
- 1.5 to 2 lbs boneless skinless chicken breast, cut into 1-2" pieces
- 1 lb fresh (not smoked) chorizo sausage, removed from casing and crumbled
- 1 TB melted lard or fat of choice for greasing dish
- unrefined salt and pepper to taste
- Preheat oven to 375F
- Prepare sweet potatoes, onion, and broccoli. Grease the bottom and sides of a 9x13 glass baking dish with lard. Place sweet potatoes on the bottom and stir to lightly coat with the fat, sprinkle onions on top, then place the broccoli on top.
- Cut chicken breast pieces and layer on top of the broccoli. Remove chorizo from casing, crumble, and cover the top evenly.
- Bake for 30-40 minutes, until fat is bubbling, sweet potatoes and tender, and chicken is cooked through. Do not overcook the chicken.
- Let cool about 5 minutes before serving and enjoy! Reheats well in the oven ~ give it about 10-15 min at 350F.
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.
Pasta salad on the AIP? Yeah! This is a quick and easy way to use spaghetti squash that's full of flavor and great as a chilled or hot side. Add in some cooked chicken and you've got a complete picnic or workday lunch meal, too!
Today Tina from Oh Snap, Let's Eat! is sharing a simple staple recipe with us: chunky bacon and kale stir fry! I cannot even count how many times I have eaten a meal almost exactly like this since going paleo. This is a GREAT way to make your leafy greens more palatable and to help you get excited about eating them often. Also, if you are trying to include more bone broth in your diet, you can add a little (or a lot) to this recipe. Enjoy!!
Mojo Criollo is a traditional Cuban sauce made with sour orange juice and garlic. It's a versatile marinade for meats and veggies and also works well as a raw dressing for slaw. It is easy to whip up a big batch and freeze in portions, too!
Reina pepiada is one of the best recipes to ever come out of Venezuela. Here, I'll teach you how to make an egg-free, nightshade-free version suitable for the autoimmune paleo protocol. If you want a more authentic version, there's instructions for that, too! Goes great on top of tostones.
I bought a big pack of grass-fed beef tendons the other week and found myself staring at them saying "now what??" Preparing beef tendon couldn't be easier, and the results will give you the richest, gelatin-packed broth and absolutely delightful, melt-in-your-mouth morsels to add to your favorite soup recipe. Some call beef tendon "the new pork belly" and I agree that it's that good!
If you like kale chips, you will LOVE Brussels sprouts chips. They are faster and easier to make, too. They also help you stretch your food budget: not only do you get a hearty side dish from a purchase of Brussels sprouts, you also get an awesome appetizer or snack! Check out my simple recipe for delicious roasted sprouts, too!
Brussels sprouts are a delicious, simple to prepare, nutrient dense vegetable -- they are my husband's favorite! The trick to making mouth-watering Brussels sprouts is to roast them, not boil or steam them. This brings out their rich, nutty flavor -- no fancy ingredients required. All you need is fat, salt, and pepper and you will have an amazing side dish in about a half hour!
Vaca Frita (which translates literally to "fried cow") is by far my favorite Cuban recipe. The first time I tasted it in a restaurant I knew I had to recreate it at home. While it does take 2 days from start to finish to complete, the hands on time is very limited and it is actually really simple to make in your slow cooker. After slow cooking, the meat is marinated overnight and then quickly fried in some high-quality fat to make crispy-tender beef that is bursting with flavor. My mouth is watering just thinking about it! I hope you enjoy :-)
Cooked leafy greens have been a staple in my diet since I first went paleo in 2010. This is an extremely simple recipe, and one that I make several days a week. It is an easy way to get a ton of nutrition and can be eaten with any meal of the day. I frequently include it as a side dish with eggs and/or bacon for breakfast. Freshly wilted baby spinach is tender, mild, and one of my favorite side dishes. If you are new to including cooked greens in your diet, this is a great recipe to start with. I hope you enjoy it!
This is a Peruvian influenced quick and easy ground beef dish featuring the hot pepper aji amarillo and a unique blend of spices that will be sure to please. It's easy to make a big pot to have leftovers and it also freezes well if you like to batch cook. You can substitute another locally-sourced chile pepper or other favorite pepper if you like.