Cilantro Lime Chicken

I came up with this recipe as a way to use the chicken meat left over from making meat stock. Soup with meat has not been a big hit around here, and I find the leftover meat too well cooked to use for many things such as chicken salad. My 7-year-old, who is not normally a big fan of chicken, loves this dish. The meat called for in this recipe is the meat from 3 or 4 chicken legs that have been boiled for several hours. This recipe is great served with fresh salsa and iceberg lettuce leaves as taco shells or on top of a salad. At the bottom of the recipe there is a suggestion for making this on the intro diet.

INGREDIENTS:

Meat from 3 or 4 chicken legs, or equivalent
2 T fat for cooking
1 large onion, finely chopped
1 Anaheim or Poblano pepper, chopped
1 green bell pepper, chopped
Juice of 1 lime
salt to taste
pinch of chipotle powder
1-2 tsp cumin powder
3 cloves of garlic (or more)
1-2 tsp dried oregano or Mexican seasoning mix*
Meat stock, about 1/4 to 1/2 cup
1 large handful of chopped cilantro

*I use the Mexican seasoning blend from Mountain Rose Herbs, it is a pure spice blend.

METHOD:

Remove the meat from the chicken legs. It can be in chunks or shredded.

Melt the fat for cooking (I use coconut oil) in a large skillet. Add the chopped onions and saute for several minutes to let them soften. Add the chopped peppers and continue to saute several more minutes.

Add the garlic, salt and dry spices and let cook for several minutes while stirring. Pour in some meat stock and continue to saute for about 10 more minutes, pouring in more stock as the mixture becomes dry or to keep it from burning. This part is not precise, it is just to allow the veggies to cook well while staying moist.

Add the chicken and stir to incorporate into the mixture. Add the lime juice and cilantro, and cook and stir just long enough to mix thoroughly and heat everything through. Remove from heat.

Adjust seasonings. You may want to add in more crushed garlic at this point.

For intro diet, start by heating just enough broth to make a stew with the meat. Add in chopped veggies that work for you- possibly peppers, a tomato, greens, chopped zucchini, chopped onion- and let cook until the veggies well cooked. Add in the meat and lime juice, and if you tolerate them, crushed garlic and fresh cilantro. You can cook the cilantro a little if that helps you. Season to taste with whichever spices from the above recipe that you can tolerate. You can stir in egg and probiotic liquid once it has cooled enough.