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Chicken & Veggies
Paleo
Yield: 15 servings
Ingredients:
- 8 boneless, skinless chicken thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 114 oz can petite diced tomatoes
- 3 TBSP Italian Seasoning+ 1 TBSP, separated
- 2 tsp Himalayan Salt
- 3 medium carrots sliced
- 1 lb small round potatoes
- 2 TBSP avocado oil
- 2 cups chicken broth
Directions:
- Sprinkle chicken with Italian Seasoning.
- Brown chicken in oil in large Dutch oven.
- Remove chicken and add onion, garlic, and carrots and cook until onions are cooked.
- Add tomatoes and potatoes.
- Add chicken on top of vegetables.
- Add chicken stock and salt (do not stir), bring to boiling, then reduce heat to low, cover, and let simmer for about 2 hours.
- Once done, gently tear apart chicken and serve!