A delicious, easy to make, tradicional Mexican recipe the keto way!
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2 pounds chicken breast skinless, boneless ( bite size)
2 tb spoon cooking oil
Salt and ground pepper to taste
For the green sauce:
1 pound green tomatoes ( tomatillos)
2 garlic cloves
1/4 white onion
2 serrano peppers or to taste
1 cup chopped cilantro
1/4 tea spoon baking soda ( opcional)
Salt to taste
Ingredientes for cauliflower rice.
1 or 2 tb spoon cooking oil
1 garlic clove finely chopped
1/4 white onion finely chopped
Salt to taste
In a pot with water cook the green tomatoes for 8 minutes.
Place the tomatoes, garlic, onion, cilantro peppers and baking soda ( baking soda neutralizes the tomatoes acidity) n the blender and puree.
Heat skillet with the cooking oil. Add Chicken; cook until golden.
Add the salsa, simmer on medium heat for 5 minutes.
Add one cup of water, add salt to taste, stir, bring to boil.
Reduce the heat to medium- low, cover and cook for 25 minutes.
Making the cauliflower rice
In a food processor or a box grater, blitz the cauliflower into small pieces.
In a large skillet over medium heat in 1 or 2 Tbsp oil, sauté the onion and garlic clove. Add the cauliflower, season with salt. Turn down the heat to medium – low and cook for 8 – 10 minutes stirring occasionally.
Serve the chicken with cauliflower rice, as a side dish.