Categories: GAPS

Ingredients

• 1 Large head cauliflower
• A mix of chicken legs and thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon AVOCADO OIL OR LARD
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup tomato juice
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Directions

1. Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).

2. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 10 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.

3. Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

Email to a friend | Print this recipe | Back