I've been reading Food Rules by Michael Pollan and I would highly recommend this book to anyone who is worried about the food we consume. For those of you who don't know Michael, he is a food activist and I would say one of the main leaders of the Organic/Local food movement. He has written several books, appeared in Food Inc and is constantly pushing food education and reform. I personally really like his message to everyone, which is eat clean. He says that you can eat anything you want, as long as it's not processed, is organic and you know where the product is coming from. I like this, because if you think about it, it can't be simpler. One thing he does discuss is how Organic food is expensive but he brings up some great points, one of them being as we pay less for food as a nation, our medical costs go up. Just some food for thought.
This week's recipe is a take on two of my favorite Mexican dishes, chicken and rice and chicken enchiladas. I have been craving Mexican lately but going out and eating Mexican is tough when you are trying to avoid rice, beans, corn, margaritas. I added avocado to this dish at the end to beef up some healthy fat and make it more filling and satisfying.
Paleo Chicken "Enchiladas" by Ashley
1 chipotle pepper chopped, from a can of chipotles in adobo sauce plus 1 teaspoon of chipotle sauce; you can find this in the International isle
3 large garlic cloves chopped
2 1/2 teaspoons of chili pepper
1 1/2 teaspoon of cumin
2 cups of low sodium chicken broth
3 cups of tomato sauce, you can buy this in a can where the canned tomatos are sold. Don't use marinara/spaghetti sauce, will change the taste of your dish not for the better
1/2 teaspoon of kosher salt
1/4 teaspoon of pepper
2 tablespoons of olive oil
1 lb boneless, skinless chicken breasts or thighs cubed
1 onion diced
1 bell pepper diced
1 large clove of garlic chipped
1 teaspoon of dried oregano
Pinch of Kosher Salt
One head of cauliflower chopped and put threw the processor to make a fake rice texture, or chop it into small pieces by hand.
**Note - One of my friends, who is a chef and nutritionist recommended eating the core of the cauliflower as it holds all of the nutrients. I peeled some of the leaves off then chopped everything else into small pieces.
Preheat oven to 350
Combine the chipotle and sauce, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat and bring to a boil. Reduce the heat to medium low and simmer while you prepare the other ingredients.
Heat the olive oil in a medium skillet over medium high heat. Saute the chicken until cooked through, approximately 7-9 minutes, remove and place in a medium size bowl. Add onions to the pan the chicken was cooked and a generous pinch of salt and cook for 5 minutes. Add the red pepper, garlic and dried oregano and cook for an additional 5 minutes, then add to the same bowl the chicken is in.
Place the chopped cauliflower at the bottom of baking dish. Add about 1/4 of the enchilada sauce and mix with the cauliflower. Pour the rest of the sauce into the bowl with the chicken and vegetables and mix everything up together. Then pour the chicken with sauce over the cauliflower, cover the dish with aluminum foil and bake for 30 minutes. Remove the foil, then bake an additional 10 minutes.
You can serve the dish with sliced fresh avocado, lime juice and/or cilantro.