Chicken Chili Verde and Spanish Cauliflower Rice

Chicken Chili Verde

Ingredients:

* 4 large chicken breasts, cut into ½ inch cubes
* 2 lbs tomatillos
* 2 cups chicken stock
* 2 tablespoons coconut oil
* 1 yellow onion, pureed
* 4 garlic cloves, minced
* 1 bunch cilantro
* juice from 2 limes
* 1 tablespoon cumin
* ½ teaspoon paprika
* ½ teaspoon black pepper

Directions:

1. Cut chicken breast into 1/2 inch cubes.
2. Heat the coconut oil over medium-high heat in a large pan. Add chicken and brown for 5 minutes.
3. Remove chicken with slotted spoon and place in soup pot.
4. Add the onions and garlic to the oil and chicken drippings and sauté for 7-10 min or until the onions start to become transparent.
5. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well.
6. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan. Add to the chicken in the soup pot and bring to a boil.
7. Turn down to low.
8. While the meat simmers, peel and wash the tomatillos. Dry them well and in a large skillet over medium heat char them turning often, until the skins start to blacken (about 10 minutes).
9. Place the charred tomatillos, cilantro, and lime juice into a food processer or blender and blend until smooth.
10. Add to the chicken in the soup pot and simmer for 2 to 2 ½ hours.
11. The sauce will reduce down and become thicker over the course of the cooking process.

Cauliflower Spanish Rice:

Ingredients:

* 1 head cauliflower

* 1 tsp. olive oil

* 3 cloves garlic, minced

* 1 yellow onion, pureed
* 1 small green bell pepper, finely chopped

* 3 T cilantro, chopped

* 1 small can of tomato paste

* 1 T water

* 1 7oz. can diced green chilies

Directions:

1. Rice the cauliflower in a food processor, set aside in a microwavable bowl.
2. In a saute pan, heat olive oil and saute onions, garlic and bell pepper.
3. When onions are translucent, add tomato paste and green chilies and water.
4. Turn heat down low and add cilantro (and maybe a little salt and pepper to taste (optional).) 5. Add to cauliflower, mix well
6. Heat in microwave for about 5 minutes (covered) and about 80% power.

Original Chili Verde recipe found here.
Original Spanish Cauliflower rice recipe found here.

Cauliflower Rice and Sauteed Veges

Cauliflower Rice

Ingredients:
* 1 head of cauliflower
* olive oil
* parsley or cilantro (I usually use about half a bunch)
* garlic (2-4 cloves), chopped or grated
* salt and pepper

Directions:
1. Chop/Grate/Blend cauliflower to the consistency of rice.

2. Saute garlic in olive oil in pan
3. Add cauliflower and and parsley or cilantro.

4. Cover to soften (I usually add a little water to help steam it a bit...but don't add too much because it'll get mushy)
5. Remove lid and stir until a little browned.
6. Add salt and pepper to taste.
7. Serve.



Sauteed Veges

Ingredients:
* 1/2 lb carrots
* 2 heads of broccoli
* olive oil
* garlic cloves (2-3), chopped or grated
* salt and pepper

Directions:

1. Chop carrots, broccoli, and garlic cloves.

2. Rinse carrots and broccoli.

3. Saute garlic in olive oil.
4. Add broccoli and carrots to pan.

5. Stir. Add a little water and cover to steam, stirring occastionally.
6. Add salt and pepper to taste.
7. Serve.