Tag Archives: Chicken

Chipotle Pepper Marinade

Hi gang –

Quick and dirty video for a quick and dirty marinade.  I’ve used this on chicken and pork, in both the crockpot and in the oven (after an overnight marindae).  Pardon the random ourbursts, Marc Broussard will do that to a guy.

Continue reading Chipotle Pepper Marinade


Paleo Texas Steak & Chicken Chili


Every time I’ve made chili in the past it’s taken on two forms and has been mediocre at best. Method 1) package of seasoning from the grocery store, pound o’ meat, can o’ beans, tomatoes of some kind…go. Method 2 goes something like…”Well, I’ve got some ground beef and [insert tomato product], I think I can make it work. Needless to say, the resulting intestinal battle wasn’t really worth it.

We had bought a share of a steer and had some beef cubes in the freezer and it struck me as the perfect opportunity to try something new. I used these two recipes:

Recipe 1
Recipe 2

The first laid out the ground rules for the spices. What I learned: fish sauce and coffee. Pretty cool. Also, putting the peppers, onions and bacon through the food processor thickened up the sauce and kept that “Bowl of Red” look and hopefully kept the Chili Gods content. The second recipe really told me how to cook it. I seared the meat and layered the ingredients from recipe 1 as directed in recipe 2.

3/4 lb cubed steak
3/4 lb cubed chicken
4 slices of bacon
1 onion, chopped
4 cloves of garlic
1 bell pepper, cored and chopped
1.5 tbsp chili powder
1/2 tbsp ground cumin
1/2 tbsp ground chipotle pepper
1/2 tbsp dried oregano
1/2 tbsp paprika
3/4 tsp coarse salt
1 tsp chili flakes
1 cup tomato purée
1/2 can of 6-oz can tomato paste
1/4 cup strong black coffee
1 cup chix broth
1 tsp fish sauce

I also added a touch of black pepper, went a little heavy on the chili flakes and added red pepper.

Here’s what I did:

Sear beef cubes and cubed chicken, set aside

Rough chop peppers and onions
Cook bacon
Food process bacon, onion and pepper to a fairly fine (a little coarser than minced)

Sauté the P, B, O mixture with the spices and oil
Add the finished mixture to the crock pot, add the meat on top, add the remainder of the liquids on top of that.
Set the crock pot to low for 8 hours. Pull off the lid at 6 hours to let it thicken up.

Makes ~1.5kg of food, so I divide as you see fit. I think 4 or 5 portions is reasonable. Beef and chicken are fork tender, flavor is really complex, sauce is nice and thick.

Total macros:
Fat: 89
Carb: 56
Protein: 126
Calories: 1342

We’re probably missing some fat from the oil, so that adds probably 15g and 135cals. Not a huge miss though. I’m going to make some cauliflower rice to round this whole thing out and really make it a meal.

Hope you enjoy this complex, spicy, slow cooked treat. I’ll definitely be making it again. Sadly, this doesn’t travel well, so I gotta get back from this business trip to enjoy it.


Paleo Chicken Curry w/ Cauliflower Rice – nutrition facts and recipe included!

Fresh off a vacation to Panama, I have a little food shame.  With that in mind, I needed to cook something to get me back on track.  Consider the nuclear-fallout-level amount of coconut milk I have in the house, curries usually find there way into my routine cooking.  So, here’s the finished product:



Below, you’ll find nutrition totals for the entire recipe.  I am treating this as 6 meals, which yield the following per meal macronutrient totals:

  • Calories: 516 kcals
  • Protein: 36g
  • Fat:  28g
  • Carbs: 22g (subtracted out fiber)


Caloric totals from My Fitness Pal


  • Homemade Chicken Breast – Poached, 27.5 oz (2 boneless breasts, 2 skin on/bone in breasts)
  • Raw – Red Bell Pepper, 265 grams (1 large)
  • Raw White Onion, 262 g (1/2 large)
  • Kale – Raw, 194 g (this is whatever was left in my bag)
  • Oil – Olive, 2.5 tablespoon
  • Harris Teeter Traders – Lite Coconut Milk, 400 ml (1 can)
  • H.T. Traders Coconut Milk – Coconut Milk, 2 cup (1 can)
  • Furmano’s – Petite Diced Tomatos, 3 1/2 cup (1 large can)
  • Madhava – Agave Nectar Amber, 2 tsbp
  • Oil – Sesame, 1 tablespoon
  • Oil – Vegetable, canola, 1 tbsp
  • Cauliflower – Raw, 773 g (2 heads)
  • Chicken stock – 2 cups


  • Curry paste – 2 tbsp
  • Fish sauce – 1 tbsp
  • Pepperoncino – extra hot – 1 tbsp
  • Chili Garlic Sauce – 1 tbsp
  • Curry powder – 2 tsp
  • Tumeric – 1 tsp
  • Garlic powder – 1 tbsp
  • Salt/Pepper – to taste


  • Poach all chicken, clean (bone in) and dice, save stock (or buy chicken stock)
  • Saute kale in olive oil
  • Add other oils to large pot over medium high heat (think sometihng you’d boil pasta in, dutch over etc)
  • Add diced onion and pepper to oil and saute
  • Once translucent, add all spices, chicken and kale – MIX EVERYTHING WELL
  • Add all coconut milk, chicken stock and tomatoes – MIX WELL AGAIN
  • Bring to a boil over high heat and then simmer over low heat
  • For Cauliflower rice – clean and process raw califlower using the larger cheese setting on a food processor.  “Dry Fry” the processed cauliflower over high heat in a large skillet, moving fairly constantly, until toasted and a browned).  I use a non stick skillet, not sure about the results or need for oil in a non stick pan.

Questions?  Feel free to reach out.

Now I’ve get 5 servings left for the next couple of days and I can feel good about what I am putting in my mouth.  Versus the lard fried awesomeness I ingested in Panama and subsequently cried a little.