Paleo Adobo Chicken


• 3-4 tbsp olive oil (substitute avocado oil)

• 1 lb chicken cutlets • 1/2 tsp salt

• 1/4 tsp black pepper (omit for AIP)

• 1/4 cup arrowroot starch

• 3 cloves garlic, minced

• 2 cups baby bella mushrooms, sliced

• 1 cup chicken broth

• 2 tbsp sherry vinegar

• 1 tbsp parsley, chopped


1. Combine chicken, garlic cloves, Coconut Aminos, ACV, & bay leaves in a large ziplock bag or bowl. Marinate for 1-3 hours.

2. Heat 1 Tbsp EVOO or fat of choice in a black iron skillet or dutch oven over med. high to high heat. (do not bring to smoking point)

3. Remove chicken from marinade (reserve marinade for later)

4. Place chicken in pan & sear on both sides until browned. (about a min. on each side) Remove chicken

5. Heat remaining EVOO, add diced onions, & saute until onion is golden & translucent

6. Add the remaining marinade, water or bone broth, honey & black peppercorns

7. Bring to boil then turn heat down to simmer

8. Simmer for 5-10 min, then add the chicken back in, top side down (smooth side of thighs) 9. Simmer uncovered for 20-25 min. or until the sauce is reduced to a thick jam-like syrup. (sauce will thicken slightly as it rests)

10. If the sauce isn’t thick enough, remove chicken & continue to simmer until reduced, then return chicken to coat in the glaze. Garnish with shallots/scallions (optional)

11. Serve with Cauliflower rice

Come and see us at Lander Chiropractic to see our most current recipe!