Friday, January 4, 2019

Paleo Keto Chicken a la King

I'm so excited about this New Year new direction recipe post... 2019 is where I'm going to share more of my Keto Paleo eating style. I had been quiet on the recipe posting front for a while, reason being last year was filled with so much shifting... many explorations and lessons. From fasting to re-introducing a whole bunch of foods that I ever imagined. I spent a lot of time pondering my progress... can I really thrive on Keto Paleo? Back when I started Paleo, I didn't know anything about Keto, is it another acronym I had to remember??? Can I fold up my AIP security blanket and move forward? Well, so far so good.

This childhood comfort meal totally puts a smile in my heart. It was inspired by the "cream of mushroom" chicken recipe, Yup, my mom used to make it as the easy version of Chicken a la King. So I tweaked it without the franken-ingredients and you know what, it's actually pretty easy and quick. I literally threw it together after my 5pm infrared yoga and dinner was ready by 7pm. Try it on your next stretching the clock meal prep and let me know what you think. 

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Serves: 4 servings   Prepare time: 20 minutes  Cook time: 40 minutes

  • 4 chicken legs with back
  • 1/4 of large red bell pepper, chopped ( about 1/2 c) 
  • 1/4 of large green bell pepper, chopped ( about 1/2 c) 
  • 1/2 medium white onion, sliced ( about 1 c)
  • 1 clove of garlic, chopped
  • 1 stalked of celery, chopped
  • 1/2 stalk of leek, chopped ( about 1 1/2 c)
  • 1/2 pack of enoki mushroom
  • 1/2 tsp cinnamon
  • 1/4 tsp mace
  • 1/2 tsp galangal 
  • 1/4 tsp salt & pepper
  • 1/2 tsp garlic powder
  • 2 8oz Tetrapaks or 14 oz can of full fat coconut milk ( I use AroyD) I prefer the TetraPak ones there're BPA free and I think they somehow tastes better
  • 1/2 tbsp fat of your choice for cooking, I used bacon fat

  1. Preheat oven 375F
  2. Sprinkle and coat chicken legs, both sides, with all the spices
  3. Heat deep pot over medium heat ( I used my cast iron dutch oven) add fat
  4. Brown both sides of chicken legs until golden
  5. Move chicken to another vessel, remove all but 1 tbsp of fat to cook vegetables in 
  6. Saute onions, garlic, celery and leek for 5-7 mins but not too soft, add bell peppers in pan and toast for 2-3 mins. 
  7. Add browned chicken back in the pot and lightly mix together with vegetables
  8. Pour can of coconut milk into the pan 
  9. Cover with tight fitting lid and bake for 30 mins
  10. Uncover lid, add enoki mushroom, lightly submerge them under liquids
  11. Broil uncovered for 5-10 mins until chicken bubbles and browns more
  12. Serve with my Rainbow Faux Rice your favourite shredded or spiralized veggie "noodles"