Dave and I, after much painful trial and error, have declared Sundays "socializing-free zones," which means that except for major occasions—like a friend's recent wedding—we...Read More
Piña Colada Chicken
Dave and I, after much painful trial and error, have declared Sundays “socializing-free zones,” which means that except for major occasions—like a friend’s recent wedding—we don’t make plans with other humans on Sundays.
It’s our day to sleep late, do laundry, cook for the week, taunt the cat, read books, take a nap, sit in the yard and think about nothing… or scrap all of that and just lie in bed with the A/C cranked while watching an entire season of a TV show on DVD.
Once the chores are done, we reward ourselves with Dinner & A Movie™. Our dining room table faces the TV, so we dim the lights and sit side-by-side, just like the Alamo Drafthouse, only Paleo-Zone-friendly and free.
This week, we had Piña Colada Chicken and watched The Emmy Awards. I give the dinner 4 stars. The Emmies get 4 stars for Neal Patrick Harris as host and 2 stars for all the overly-casual, just-rolled-out-of bed hair on Hollywood’s TV elite. (Yay, Jon Cryer! Congratulations on your win. I’ve loved you since No Small Affair and Pretty in Pink, and I always will. Andie should totally have chosen you over Andrew McCarthy (duh) and you may lip sync to “Tenderness” in my presence any time.)
Piña Colada Chicken from Well Fed 2
Serves 2-4 | Prep 15 minutes| Cook 35 minutes | Whole30 compliant
1 pound boneless, skinless chicken breasts or thighs
salt and ground black pepper
1/2 tablespoon plus 1/2 tablespoon coconut oil
1 medium onion, diced (about 1 cup)
1 medium green pepper, diced (about 1 cup)
1 medium red pepper, diced (about 1 cup)
1 teaspoon arrowroot powder
1 cup canned chunk pineapple, packed in its own juice
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons Jerk Seasoning
juice of 1 lime (about 2 tablespoons)
1/4 teaspoon vanilla extract (omit for Whole30)
1 cup canned coconut milk
Brown the chicken. Cut the chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices.
Get saucy! To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes. Drain the juice from the pineapple chunks and add them to the pan; stir-fry until they begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.
You Know How You Could Do That?
Avocado: Top your plate with diced avocado and a spritz of lime juice.
Toasted nuts: Sprinkle your plate with crushed toasted pecans or macadamia nuts.
Cauliflower Rice: Serve on a bed of Oven-Roasted Cauliflower Rice.