Broth, Celery, Chicken, Coconut oil, Cook, Gluten-free, Home, Limes, Potato, Sautéing, Southern Hospitality, Srir, Teen Choice Award, Tex-Asian
Chop 3 celery stalks 2 red potatoes
Saute in coconut oil till potatoes are golden brown.
Set aside and pour 1 cup of chicken broth on the veggie mix as it cools and one tablespoon of peanut butter,(Natural Grocers has fresh ground nuts that the guys and gals there have sold me, it’s nutty good).
Shred 2 leg and thigh combinations of baked chicken
(Todd grilled a chicken with rosemary on monday to enjoy all week)
Todd garnished with limes, cilantro, and Sriracha sauce.
Perfect saturday night dish to chow down while watching a movie.
The teens picked this as our top dish of the week!
Love this simple, flavorful dish–and the genius of making chicken in advance to enjoy all week!