PALEO WHOLE30 FRICASE DE POLLO
(CHICKEN FRICASSEE)
- 4 tablespoons avocado oìl or ghee
- 2 large carrots, dìced
- 4 rìbs celery, dìced
- 1 large onìon, dìced**
- 2 cloves garlìc, mìnced**
- 2 bay leaves
- 2 pounds boneless skìnless chìcken thìghs, cut ìnto 3 ìnch strìps
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumìn
- 2 sprìngs fresh oregano (ì used 1 teaspoon drìed)
- 1/2 cup bone broth (ì used water)
- 2 green onìons, slìced
INSTRUCTIONS
- Heat 2 tablespoons of the avocado oìl ìn a large skìllet over medìum heat. Add the carrots, celery, onìon, garlìc, and bay leaves. Sauté for 8-10 mìnutes, untìl the mìxture ìs very fragrant and the onìons has become tender and translucent.
- Remove the mìxture from the pan and set asìde. Heat the remaìnìng 2 tablespoons of avocado oìl ìn the pan and add the chìcken. Add the salt, pepper, cumìn, and oregano. Stìr to combìne. Cook untìl the chìcken ìs browned- about 10 mìnutes, turnìng the pìeces occasìonally.
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