Creamy Paleo Rooster Skillet – The Paleo Food regimen®

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Creamy Rooster Skillet

Relating to Paleo recipes, maybe essentially the most versatile protein comes from our favourite poultry: the rooster.  You’ll want to choose free vary, natural meats when getting ready this recipe.  And utilizing coconut milk is a good way to add an occasional creamy sauce to many meals.  This dish is certain to impress with its candy and savory flavors, all conserving you trustworthy to the Paleo Food regimen® rules.  Mixed with the nutrient packed kale leaves makes this a whole meal by itself. 

Writer: Lorrie Cordain
Prep Time: 15 minutes
Prepare dinner Time: 20 minutes
Whole Time: 35 minutes
Yield: 2 Folks 1x
Class: Poultry
Delicacies: American

Scale
1x2x3x
Components
1 Tbsp Coconut oil
2 boneless skinless rooster breasts, minimize into 1-inch items
1 small yellow onion, chopped
1/2 pink bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups contemporary kale, stems eliminated and shredded
Black pepper, to style

Directions
Warmth oil in skillet over medium warmth.
Add the onion to the pan and sauté for Four-5 minutes till smooth.
Push the onion to 1 aspect and place the rooster in the pan. Evenly brown the rooster on all sides.
Stir within the bell peppers and mushrooms.
Prepare dinner for an extra 5 minutes.
Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
Prepare dinner for Three-Four minutes till the kale is wilted and the sauce is barely thickened.
Season to style with pepper. Serve heat.

Key phrases: paleo, poultry, rooster kale, coconut cream

About Lorrie CordainLorrie Cordain, M.Ed., Co-Writer of The Paleo Food regimen CookbookView all posts by Lorrie Cordain

Posted in Poultry, Rooster

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Tagged The Paleo Food regimen, paleo recipes, rooster, kale, Coconut Milk

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