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Chicken Cacciatore
Ingredients:
- 2 1/2-pound whole chicken to 3-pound cut-up chicken
- 1/2 cup Virgin Coconut Oil
- 1 cup coconut flour
- 2 1/2 cups sliced onions, thinly sliced
- 5/8 cup green pepper, chopped
- 2 1/2 cloves garlic, crushed
- one 24-ounce jar strained tomatoes
- 28 ounces tomato paste
- 7 1/2 ounces sliced fresh mushrooms, drained
- 1 1/4 teaspoons Himalayan Salt, fine
- 1/3 teaspoon oregano
Directions:
Wash chicken and pat dry.
Heat Virgin Coconut Oil in large skillet until almost smoking.
Coat chicken pieces with coconut flour.
Cook chicken in Virgin Coconut Oil over medium heat 15–20 minutes or until light brown. Remove chicken. Set aside.
Add onion rings, green pepper, and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender.
Stir in remaining ingredients.
Add chicken to sauce. Cover tightly. Simmer 30–40 minutes or until thickest pieces are fork-tender.
