Ingredients
Scale
- 4 tbsp. coconut oil, separated
- 2 lb. chicken drumsticks (bone-in, skinless)
- 1 tsp. salt
- 1 tsp. black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 14.5 oz. can petite diced tomatoes
- 1 c. Five-Ingredient Roasted Habanero Salsa
- 1 c. chicken broth
- 3 tbsp. fresh cilantro, chopped
- 1 lime
Instructions
- Heat 3 tablespoons of coconut oil over medium-high heat.
- Season both sides of the chicken with a healthy coat of salt and pepper.
- Place the chicken in the pan and sear until browned, about 5-6 minutes on each side.
- Remove the chicken from the pan and set aside.
- In the same pan, add the last tablespoon of coconut oil and onion, and sauté for 4 to 5 minutes until the onion starts to become translucent.
- Add the garlic and stir for 1 minute.
- Add the chicken back to the pan, along with the diced tomatoes and salsa.
- Pour in the chicken broth, making sure you have enough to cover the chicken.
- Cover and simmer for 30 minutes or until a meat thermometer reads 160 degrees Fahrenheit.
- Squeeze half a lime over each serving before eating.
- If you’re following the Whole30 plan, serve this Roasted Habanero Chicken Salsa over some cauliflower rice seasoned with salt, pepper, lime juice and freshly chopped cilantro. Yum!
