How to make this paleo chicken & broccoli casserole. prep the broccoli. cut 2 heads of broccoli into small bite sized florets and place them in a pot to steam until the stems can just be pierced with a fork but aren’t mushy. while the broccoli is cooking make the creamy sauce.. This will cook while you make the chicken and broccoli. bring to a simmer over medium-low heat and let simmer for 20 minutes. make sure to stir often and watch so it doesn’t boil. after about 20 minutes, sauce should be reduced by 2/3 and thickened and achieved a nappe consistency.. Remove from microwave. return your sauce pan to medium high heat with a couple of tablespoons of coconut oil, add the cooked chicken, broccoli, carrots, water chestnuts, and peppers along with the stir-fry sauce you prepared. cook for 2-3 minutes or until the veggies are just tender - don't overcook.
Preheat your oven to 425 degrees. place chicken on a baking sheet and coat with 1 1/2 tbsp olive oil and sprinkle with salt and pepper. on a separate baking sheet lined with parchment paper, arrange broccoli and toss with 1 1/2 tbsp avocado oil plus salt and pepper. roast chicken for 20-25 minutes or until cooked through.. Add broccoli to the pan and cook for an additional 2-3 minutes, or until chicken is thoroughly cooked and broccoli is still slightly crunchy. lower heat to lowest setting and add the sauce to the chicken/broccoli mixture. mix well and saute for another minute, or until sauce thickens. **do not to let sauce boil**. Brown the chicken pieces on all sides, 5 to 6 minutes. in a baking dish place the chicken, broccoli, cauliflower and mushrooms. pour the chicken stock over, season to taste, and cover. place in the oven and bake 25 to 30 minutes, or until chicken is cooked through and vegetables are soft..
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