Tomato Fennel Chicken

Three simple steps to a delicious chicken stew! I have gotten a few requests to make more “bachelor” friendly recipes. An every day, throw-it-all-in-a-pot-and-forget-about-it type of dish. I thought this Tomato Fennel Chicken meets these requirement.

Blogging has been a constant learning experience. I should have figured that out much sooner, that except for special occasions, people don’t really want to spend hours preparing complicated recipes. Most of what I cook on regular basis looks like this. I get some meat, chop some vegetables, add some spices and throw it all in a pot. I don’t ever really follow a recipe for stews because they are really hard to mess up.

This tomato fennel chicken can be made on a stove top or a slow cooker, you can use any cut of chicken or boneless chicken you like.

For other easy entrée recipes try my chayote beef stew, crock pot barbecue ribs, or sunchoke picadillo (you can replace sunchokes with kohlrabi, turnips, or rutabaga)

 

Ingredients:

1 medium onion cut in 8
2 tbsp of coconut oil, butter or tallow
2 lb. of chicken (I like free range legs)
1 lb. of chopped tomatoes
2  medium fennel bulbs, sliced
1/2 sliced red bell pepper
1/2 sliced green bell peppers
4 chopped garlic cloves
2 tsp of dried thyme
1 tsp of coriander
1 tsp of turmeric
Salt and pepper to taste

Preparation:

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

If using a slow cooker simply omit the oil, add all the ingredients to the pot and cook on low heat for 5 hours or high heat for 3 hours

Tomato Fennel Chicken

Recipe Type: entrée

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 medium onion cut in 8
• 2 tbsp of coconut oil, butter or tallow
• 2 lb. of chicken (I like free range legs)
• 1 lb. of chopped tomatoes
• 2 medium fennel bulbs, sliced
• 1/2 sliced red bell pepper
• 1/2 sliced green bell peppers
• 4 chopped garlic cloves
• 2 tsp of dried thyme
• 1 tsp of coriander
• 1 tsp of turmeric
• Salt and pepper to taste

Instructions

1. In a large sauce pot, brown the onions in the oil.
2. Add the rest of the ingredients.
3. Cover and cook over medium heat until chicken is cooked.

3.2.1753

 

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Beef and Vegetable Soup (Olla de Carne)

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 Here is another Costa Rican traditional dish! Cooking this hearty beef and vegetable soup took me many many years back, when I used to be the pickiest eater ever. There were only about 3-4 dishes I would eat: rice with chicken, rice with canned tuna, mac & cheese, and Olla de Carne, so coming home to the smell of this used to make me so happy.

The smell of the crock pot kept me around the kitchen all day, by the time dinner came I had already eaten a big portion of it…raw!

A crock pot is the easiest way to make it but I am also giving you stove top instructions, you can change the vegetables to whatever you have available, you can add squash, yam, sweet potato, green plantain, cabbage etc.

Ingredients:

2 lbs of grass-fed stew beef
1 lb of grass-fed beef bones (optional)
2 quarts of water
1 small rutabaga
1 small parsnip
1 chayote
1 small yucca (cassava)
1 small taro root
2 carrots
1 small onion
1 celery stalk
2 garlic cloves, minced
2 bay leaves
1 tsp of ground cumin
2 tsp of dry oregano
Salt and pepper to taste
Fresh cilantro for garnishing

Preparation for Slow Cooker:

• Peel and chop the vegetables in large pieces.
• Mix all ingredients together and cook for 5 hours on high or 8 hours on low
• Serve and garnish with fresh cilantro

Preparation for Stove Top:

• In a large saucepan add the water, beef, onion, garlic, celery, oregano, bay leaves, cumin salt and pepper and cook over medium heat until meat is tender (this will take at least an hour).
• Peel and chop the vegetables in large pieces and add to the pot keeping in mind that some vegetables take longer to cook; in this case I would add the yucca first, cook for 5-7 minutes, add the carrots and cook for an additional 2-3 minutes and then add the rest of the vegetables.
• Continue to cook until vegetables are tender adding water if needed
• Serve and garnish with fresh cilantro

Balsamic Eye of Round Roast

With all due respect to my vegetarian and vegan friends, an admission: I love fatty meats! The more marbled the better, but not all my recipes can call for rib eye roast, so I created this one for those who like leaner cuts. This one is also among the most affordable cuts, because its lack of marbling can make it really tough when using conventional dry-heat cooking methods…nothing a slow cooker can’t fix.

If you prefer using a different kind of roasting meat, go for it!

Ingredients:

3 lb eye of round roast
2 medium onions, sliced
1 cup of beef broth
3-4 tbsp of arrowroot powder
1/3 cup of balsamic vinegar
2 garlic cloves, sliced
1 Roma tomato, sliced
1 medium carrot, finely shredded
1 tbsp of thyme
Salt and pepper to taste

Preparation:

• Dissolve the arrowroot powder in the broth.
• Put the sliced onions and carrots at the bottom of the slow cooker.
• Add the rest of ingredients, rub the meat with salt and pepper, placed on top and cook on low heat for 8 hours.
• If the roast is too dry, slice, cover with the onions and sauce and cook for an additional hour.

Crock Pot Barbecue Ribs

In observance of 4th of July, I am posting this for those who don’t have a lot of time or don’t have outdoor space for a barbecue.

Ingredients:

Baby back ribs, as many as you can fit in the slow cooker
1/2 to 1 onion
Homemade barbecue sauce( see recipe here)
A pinch of salt and pepper
Garlic powder

Preparation:

• Slice the onion and set it at the bottom of the slow cooker pot.
• Sprinkle ribs with just a pinch of salt and pepper and a little bit of garlic powder.
• Generously rub meat with barbecue sauce and set on top of the onions.
• Cook on high for 4-6 hours, until ribs are tender.
• Preheat oven broiler.
• Transfer ribs to a cookie sheet
• Broil until brown or slightly charred.
• Top with more  warm barbecue sauce and serve.

 

 

Slow Cooked Ropa Vieja

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Traditionally a Spanish dish and then later adopted by the Cubans and Puerto Ricans with their own variations, this recipe is more like the Cuban style. Ropa Vieja literally means “old clothes”. There are several theories as why it was named that way, one of  it states it  is because in Spain it is typically made with left over stewed meat from the day before.

Ingredients:

3 lbs of beef brisket or skirt
8 oz of tomato paste
8 oz of dry wine (red or white)
1 large onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 bay leaves
6 sliced garlic cloves
1 tbsp of dry oregano
1 tbsp of cumin powder
Salt and pepper to taste

Preparation:

• Put everything in the slow cooker.
• Cook on high for 8-10 hours or until it shreds easily
• Shred the meat; the easiest way to do so, is to separate the meat strands with a fork with a “brushing” movement.
• Mix the meat with the sauce and serve.

 

If needed you may add a little bit of broth to make it more moist