Wednesday, October 23, 2013

Recipe - Garlic Chicken with Mushrooms and Pepper Sauce

We were finally home for an evening and I was even able to work from home, so I took the time to cook up the Chicken with Garlic, Mushrooms and Peppers from the Paleo cookbook I have. It turned out really good and was definitely a hit with the boy too. 

Lots of mushrooms which is always a good thing!

I think this would be really good over a basmati rice, but since we are off starches and a lot of carbs, we just had it on its own. It ate more like a soup or a stew, but it was absolutely delicious. I added some green pepper in there as well since I had a pepper I needed to use up. We haven't even gotten to this for lunch yet because we have had so many leftovers lately. Over the weekend, I had pasta twice but of course couldn't finish the whole dish either time, so the boy has been cleaning those up since I am trying NOT to eat that (delicious) stuff during the week. I wonder how this would freeze?

Here is the recipe, I made this in my Le Creuset which I think really made the chicken cook up nice and tender.

Garlic Chicken with Mushrooms and Pepper Sauce

1 pound boneless skinless chicken breasts, cut into bite size pieces (I have been buying the free range organic from Trader Joe's, I cannot believe the difference in flavor)
2 T olive oil
1/2 t. sea salt ( I never measure salt and pepper and just put in to taste)
1/4 t. pepper
1/2 t. chili powder (we like things with a little heat, so I added a lot more than this)
1 clove garlic (I don't think a recipe should start off with the word garlic and just have 1 clove, I think I added 4)
1 medium yellow onion, diced
1 carton white button mushrooms, sliced
2 red bell peppers, sliced (I used 1 red, 1 green, colorful!)
1 can lite coconut milk

Marinate the chicken in 1 T. olive oil, garlic and chili powder. Refrigerate 1 to 4 hours. In a pot/pan (whichever you prefer) saute in 1 T. olive oil, onions until translucent, add chicken, saute until brown, add peppers and coconut milk. Simmer 20 minutes or until done. Enjoy!

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