One Pot Paleo Thai Chicken Braise Recipe!

One Pot Paleo Thai Chicken Braise Recipe!

Posted by The Flavor Chef on Mar 2nd 2018

This recipe was developed by The Flavor Chef back in the early days of the company. We had the need to create a new stew or braise each week during the time when we were creating weekly meals for some of our clients. This braise was inspired by a great friend and equally great nutritionist, Kim Schuette. She had a client with severe digestive issues and this is the meal we created to help him transition his system into a state of healing.

The one pot paleo meal is a nice way to create a delicious meal with 4 to 6 servings in mind. This is a Thai version we made using the braising method, along with a generous amount of our signature Organic Chicken Bone Broth, complete with lime leaves, coconut milk, and finished with either fresh cilantro (coriander) or mint. The braising method is used to break down and cook the protein to soften the ingredients, retain nutrients, and help make the ingredients highly digestible and easily absorbed.

This weekend, visit us at BoneBroth.com and get $15 off your order of $135 or more (+ Free Shipping) with coupon code ONEPOTPALEO. This coupon is only good from Friday, March 2, 2018 at 12:00pm PST until Sunday, March 4, 2018 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!


One Pot Paleo Thai Chicken Braise
Yield: 4 to 6 servings

2 oz (or more), coconut oil (for frying) 1.5 lbs chicken thighs, halved
sea salt, to taste granulated onion, to taste
granulated garlic, to taste cayenne pepper, to taste (optional)
turmeric powder, to taste 1/2 onion, minced
2 inch piece fresh ginger, grated or minced fresh garlic, crushed (optional)
1 carrot, diced 1 yam, diced
5 to 6 lime leaves 2 cups The Flavor Chef Organic Chicken Bone Broth
1 small bunch (1/2 cup) fresh cilantro, chopped 1 can (14 oz) organic coconut milk (to finish)
Optional: Add fresh greens (kale, spinach) at the end and/or mint (a delicious natural digestive enhancer)


SEASONING THE CHICKEN:

Wash and dry. Next, cut the chicken thighs in half and season with sea salt, granulated onion, granulated garlic, turmeric powder, and cayenne pepper (optional).

MAKE THE SOUP:

Heat your sauce pot on medium to high and add the coconut oil. Place the chicken in the pot and sear on both sides, then remove from the pot. Add the onion and cook a few minutes until translucent. Next, add the ginger and garlic (optional) and cook for a minute. Then, add the carrot and yam and cook for a few more minutes. Next, add the lime leaves and cook for a few more minutes to allow the lime leaves to bloom. Now, add the Organic Chicken Bone Broth. Place the chicken back in the pan and cook it all to a simmer while covered. After several minutes, the chicken will be cooked and the yam and carrot will be tender. Now add the coconut milk and some fresh chopped cilantro. If you want to add some fresh greens, do so now. Taste and adjust the seasoning.

Allow the braise to cool slightly and transfer into a bowl. Ladle the ingredients around the chicken and garnish with fresh cilantro leaves. Reserve the balance for weekly meals...also makes a great breakfast!

Bon appétite!