In order to make this chicken taco recipe a quick and easy meal after getting
home from work, you can do the first pressure cooking round any day or
evening earlier, and place the shredded chicken in the fridge or freezer.
Once you get home on the night you wish to have it simply start at the
second part of the recipe. Yummy meal in one hour.
Chicken Ingredients
12-15 boneless, skinless organic chicken thighs
1 cup organic chicken broth
1 onion, sliced
1½ cup coconut milk
1 tsp white pepper
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp garlic paste
1 tbsp hoisin sauce
1 tbsp San-J Tamari
Read more about how to handle raw chicken
Asian Avocado Bean Salad Ingredients
¼ cup fresh cilantro
3 thumb sized pieces fresh ginger
3 shallots
¼ cup Maison Orphée white wine vinegar
2 tbsp lemon juice
1 tbsp lime juice
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp garlic powder
2 tbsp San-J Tamari
2 tbsp NOW Foods Erythritol
1 tbsp black pepper
2/3 cup Maison Orphée olive oil
1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained
1 can organic corn niblets, rinsed and drained
2 avocados, sliced
Read more about the health benefits of beans
Salad Directions:
In a food processor combine cilantro, ginger and shallots. Place into a mixing bowl and add vinegar, lemon juice, lime juice, cumin, chili powder, garlic poweder, Tamari, Erythritol, black pepper, olive oil. Mix and pour over chickpeas, black beans, organic corn niblets, and avocados.
Chicken Directions:
In a pressure cooker place chicken thighs and sauté for 10 minutes. Add chicken broth and onion. Pressure cook for 60-80 mins.
Once complete, remove chicken, strain then place in a large bowl and shred with two forks. In the pressure cooker, place coconut milk, white pepper, curry powder, ground cumin, garlic paste, hoisin sauce, and Tamari.
Add the shredded chicken and pressure cook for another hour.
Image: Food Thinkers
