Heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and place in the skillet, cooking until done. Remove from the skillet.
Add the peppers, onion, celery and garlic to the pan and saute for 5-6 minutes. Add the chopped sausage and cook till the veggies are soft. Stir in the tomato sauce and spices, lower the heat slightly and allow to simmer.
While that’s cooking, chop up the chicken and add to the sauce and cook another 5-10 minutes.
Coconut oil
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Directions:
1. Warm the olive oil in a large Dutch oven on medium heat for about one minute. Sauté the onion for about 6 minutes until it’s translucent.
2. Add the garlic and other spices, and sauté for about 30 seconds.
3. Add the pumpkin and chicken broth. Stir to combine.
4. Raise the heat, bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes. 3.
5. Meanwhile, sauté chorizo in a separate pan over medium heat until completely cooked (about 5 minutes) and set aside.
6. After 20 minutes, blend the soup until it’s completely smooth and then return to the pot. 7. Stir 90% of the chorizo. Season to taste.
8. Plate and garnish with leftover chorizo and cilantro. Enjoy!
Ingredients:
• 3 or 4 chicken breasts
• 2 Tbs. olive oil
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• ½ small red onion, chopped
• 1 tsp. balsamic vinegar
• ⅛. tsp. sea salt
• Handful basil, chopped
Directions:
1. Preheat oven to 400 degrees F. Rub chicken breasts with 1 Tbsp. olive oil, and season with salt and pepper. Bake for about 10 minutes. Flip, and cook for another 15 or until the juices run clear.
2. In the meantime, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Place bowl in refrigerator until chicken is ready. Spoon over chicken and enjoy!
