Braised Chicken Thighs
Steamed Carrots and Zucchini
Ingredients
- 12 bone-in chicken thighs, skinned
- 2 tsp dried oregano, divided
- 2 tsp ground cumin, divided
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp coconut oil (or avocado oil)
- 2 green bell peppers, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1½ cups organic chicken broth
- ½ cup chopped pitted green olives
Instructions
- Sprinkle chicken with 1 tsp oregano, 1 tsp cumin, salt, and pepper. Cook, in batches, in hot oil in a large Dutch oven over medium heat 3 minutes per side or until browned; remove from pot.
- Add bell peppers, onion, and garlic to pot; cook 5 minutes or until tender. Stir in tomatoes, broth, 1 tsp oregano, 1 tsp cumin, and olives; bring to a boil.
- Arrange chicken in tomato mixture; cover, reduce heat, and simmer 25 minutes or until chicken is done.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots, halved lengthwise
- 4 zucchini, chopped
Side Dish Instructions
- Steam carrots and zucchini in a large steamer basket over boiling water 7 to 8 minutes or until crisp-tender; sprinkle with salt and pepper to taste.
Paleo Meal Plan
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