For the past few weeks I have been experimenting with the Paleo diet, with good results. Paleo, or sometime’s called the Caveman diet, is a style of eating that only includes meats, seafood, vegetables, fruits, and nuts — there are no grains, dairy, legumes or sugar. Anything in a box or package is pretty much a no-no.
Once you’ve got the basics down, eating Paleo is pretty easy. I’m finding that I can create recipes on the spot, without many ingredients using just what I have on hand. Here’s an awesome recipe I recently made with only poblano peppers, chicken, tomatoes, onions, spices and avocado–
Paleo Stuffed Poblano Chicken Chili
Ingredients (serves 2):
2 Large Poblano Peppers (cut lengthwise, seeded)
2 Chicken Breasts
1/2 Diced Yellow Onion
28 Oz Diced Tomatoes (with Juice)
1 Avocado (mashed)
This is a basic recipe, I always adjust to taste
1 tablespoon chili powder
1/2 tablespoons ground cumin
1 teaspoons paprika
1 teaspoon sea salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1. Using a 4-Qt Crock Pot (set to high — any size can be used), add 20 Oz Diced Tomatoes, 1/2 Diced Yellow Onion and Chili Seasoning. Adjust seasoning to taste; I usually add more salt and cumin. Once to your liking, add in 2 frozen or raw chicken breasts. Obviously frozen breasts will have a longer cook time, so plan accordingly. Keep crock pot on high until chicken shreds easily. Frozen 4-5 hours, Raw 2-3 hours.
2. 30 minutes before chicken is ready, heat oven to 375 degrees and place Poblano Peppers (cut lengthwise, seeded) on baking sheet. Bake for 20 minutes. When chicken is ready (completely shreds with fork), pile the chicken-chili mixture on to two of the poblano halves — the other two halves will be the top of the “stuffed pepper”. Bake for an additional 15-20 minutes, until pepper are soft.
3. Top each pile of chicken with 1/2 mashed avocado; add the other half of each poblano to resemble a stuffed pepper. Enjoy!
From what I can tell, this recipe is 100% Paleo. If you have issues with using canned tomatoes, fresh, diced tomatoes could be used. When all the flavors come together this paleo poblano recipe is a great mix of Mexican and Southwest — with a ton of flavor!