Baked Prosciutto Wrapped Chicken Saltimbocca (Paleo, Whole30, Keto, AIP)

This baked prosciutto wrapped chicken is next level delicious. It’s paleo, whole30, keto, and AIP.

chicken saltimbocca

It’s pretty widely accepted that if you wrap anything in bacon, it’s going to taste better! Dates, asparagus, shrimp, you name it. The same thing goes for prosciutto! Proscuitto is an Italian thinly sliced dry-cured ham, and it’s just as yummy as bacon. When you get good prosciutto, it’s buttery, soft, and melts in your mouth. And that’s just when you eat it straight… after you crisp it in the oven or in a pan, it instantly becomes more delicious!

Prosciutto has always been a favorite of mine, and that’s why I’ve always been drawn to chicken saltimbocca. It’s essentially prosciutto wrapped chicken that’s topped with crispy sage, and sometimes cheese. Of course, it tastes yummy with cheese, but you really don’t need it… there’s so much flavor without it!

This paleo version of chicken saltimbocca is made dairy-free but still sticks to basics of what makes this dish so yummy. It’s crispy, flavorful, and quite easy to make.

chicken saltimbocca

This prosciutto wrapped chicken tastes so yummy by itself! But if you’re looking for a side dish to have with it, I suggest a simple side salad, an Italian vegetable medley, something like these zucchini fries, or oven baked artichokes.

 

The Ingredient’s You’ll Need for the Prosciutto Wrapped Chicken

 

Chicken breast

You can also use thighs, but I’m used to just classic chicken breast and prosciutto. I suggest using about 1.5 lbs for this recipe, but you can easily scale up or down.

Prosciutto

The quality of prosciutto that you use in this dish does really matter. Poor quality prosciutto can be a little bland and stringy, when a better quality one is buttery and crisps up amazingly! My favorite prosciutto to get it La Quercia and I always find it at whole foods. Of course, other brands will work, as long as they taste good!

Olive oil & lemon

The acid of the lemon really adds a pop to this dish.

Garlic & sage

You’ll actually crisp the fresh sage in this dish. When I made it for my husband he was confused as to whether or not he was supposed to eat it, like a dried bay leaf. Yes, you most definitely want to eat the sage!! It’s so yummy!

 

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Baked Prosciutto Wrapped Chicken Saltimbocca (Paleo, Whole30, Keto, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x
Scale

Ingredients

  • 1.5 lb chicken breast (about 3 chicken breasts)
  • 1/41/3 tsp salt (salt further to taste, see notes)
  • 1/41/3 tsp black pepper (omit for AIP)
  • 69 slices of prosciutto
  • 3 tbsp avocado oil
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 34 fresh sage leaves
  • Juice of 1/2 a fresh lemon

Instructions

  1. Preheat the oven to 415 F and line a baking dish with parchment paper. Set aside.
  2. Using a clean surface, lightly season the chicken breast and wrap in 2-3 slices of prosciutto, making sure to evenly disperse. Top with additional seasoning.
  3. Set the chicken in the baking dish and top with avocado oil, salt, and pepper.
  4. Bake in the preheated oven for 30 minutes or until the prosciutto is crispy, and the chicken is an internal temperature of 165 F.
  5. Remove from the oven and set aside.
  6. Using a small saute pan, heat the olive oil on low heat.
  7. Add the garlic and lightly saute until fragrant.
  8. Add the sage leaves to the saute pan and cook for 1-2 minutes on each side to lightly crisp the sage.
  9. Pour the olive oil, garlic and sage over the chicken and top with fresh lemon juice. Serve warm.

Notes

The amount of salt you use will vary depending on how salty the prosciutto is. I recommend tasting the prosciutto beforehand to gauge how much salt you’ll need.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Hawaiian Teriyaki Chicken Burgers (Paleo, Whole30, AIP)

These Hawaiian Teriyaki Chicken Burgers are next level decadent. With grilled pineapple and a yummy teriyaki sauce, they’re perfect for a summer day. These burgers are healthier, paleo, whole30, and AIP.

These Hawaiian Teriyaki Chicken Burgers are next level decadent. With grilled pineapple and a yummy teriyaki sauce, they're perfect for a summer day. These burgers are healthier, paleo, whole30, and AIP.

Now, this is the kind of burger that I would have ordered at a restaurant back in the day. Honestly, I probably have ordered something like this off a menu many times. Pineapple and teriyaki sauce all of a grilled chicken burger? Sign me up!

I made this recipe last summer and my husband really loved it! At the time, I didn’t love the photos I snapped of it, so I wound up getting distracted and tabling it until later. I’m very happy I hung onto this recipe. This burger is perfect for packing in tons of flavor on a warmer day!

The Ingredients You Need For the Hawaiian Teriyaki Chicken Burger

Ground chicken

You can either buy chicken ground at the store or simply grind chicken in the food processor. I haven’t tried to use ground turkey for this recipe.

Sliced pineapples

I love using sliced pineapple rounds because they’re easy to grill, and the flavor is amazing! But you can also use chopped or diced pineapple as well.

Red onion

The red onion is also grilled in this recipe.

Coconut flour

This is used as a binder for the burger. You can likely swap other flours like almond flour or arrowroot starch since we’re just using a small amount.

Coconut aminos, coconut sugar & arrowroot starch

These are the main ingredients in the teriyaki sauce. You can leave out the coconut sugar if you’re on a whole30.

A lettuce bun (or a regular bun if desired)

Using something like butter lettuce or green leaf lettuce as bun works great! You can also go full-on bunless burger and eat this with a fork and knife, or add a bun for those who would like one.

Different preparation options…

Grill. The classic option!

Grill pan. I love using a cast iron grill pan for quick and easy indoor grilling. It’s faster, cleaner, and you still get the beautiful grill marks.

Oven or saute pan. If you don’t want to use any grill method, you can easily fry up the burger in a saute pan, or even bake it in the oven. It’s super versatile!

 

To pair with this recipe…

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Hawaiian Teriyaki Chicken Burgers


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

These Hawaiian Teriyaki Chicken Burgers are next level decadent. With grilled pineapple and a yummy teriyaki sauce, they’re perfect for a summer day. These burgers are healthier, paleo, whole30, and AIP.


Scale

Ingredients

For the teriyaki sauce 

  • 1/2 cup coconut aminos
  • 2 tsp coconut sugar (omit for Whole30)
  • 2 tbsp pineapple juice
  • 1 tsp arrowroot starch
  • 1/2 tsp sea salt

For the burgers

  • 1 lb ground chicken
  • 1 tbsp coconut aminos
  • 1 tbsp coconut flour
  • 1 tbsp avocado oil
  • 1/2 tsp cumin (omit for AIP)
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 45 slices on pineapple
  • 1/2 red onion, sliced
  • 810 butter lettuce leaves (optional)
  • 1 tbsp cilantro, chopepd

Instructions

  1. Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.
  2. Prepare a grill pan or grill by lightly brushing with avocado oil and setting to medium-high heat.
  3. Using a large bowl, combine the ground chicken, coconut aminos, coconut flour, avocado oil, cumin, garlic, salt and pepper. Mix well until fully combined.
  4. Form the mixture into 4-5 burgers and place onto the grill or grill pan, either in batches, or spread apart to not crowd the pan. Cook for 4-5 minutes on each side and carefully flip. Cook until internal temperature reads 165 F. Set aside.
  5. Clean off any burnt bits from the pan and add more oil if needed. Add the pineapple slices and grill for 1-2 minutes on each side to add grill marks and to lightly cook.
  6. Set aside and repeat grilling with the red onion for 2-3 minutes on each side. Set aside.
  7. To assemble the burgers, layer each patty on top of a lettuce leaf and top with pineapple, red onion, teriyaki sauce, and cilantro.
  8. Serve warm and enjoy!

Notes

All nutrition facts are estimates.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Fat: 11.5g
  • Carbohydrates: 18 g
  • Protein: 30.4g

How to Make Healing Bone Broth [Recipe Video]

Bone broth is a healing superfood that’s packed with minerals like calcium, magnesium, collagen, and gelatin that both nourish the body and support the gut lining. Making your own bone broth at home doesn’t have to be hard!

 How to Make Perfect Gut Healing Bone Broth (Recipe)

I started drinking bone broth when I was twenty and first discovered that I had gut issues. My mom would make me chicken bone broth and I would pack it up to bring it along to college. I made a lot of mistakes when I first started to try and transition to a healthier diet, but having broth was one of the things I really did right.

 

The benefits of bone broth

 

It helps to heal the intestinal lining.

The collagen and gelatin in broth help support and help the intestinal lining which makes it a great gut healing support. I really attribute bone broth to helping heal my gut!

It helps promote healthy hair, skin, and nails 

The same nutrients also support the health of hair and skin and elasticity of the skin.

It’s a great way to start transitioning to eating meat

I’ve talked about my lifelong meat aversion on the blog before as a result of my gut health being so poor. The broth was my transition back to eating meat after years of disliking meat.

It’s a nutrient powerhouse that’s easy to digest

The broth is full of vitamins, minerals and amino acids that are practically already digested for you which is what makes it so great for those with gut issues.

It’s traditional food

Bone broth is how our ancestors made broth. They did not use cans, or cubes, or boxes. Bone broth is a traditional, properly prepared food!

How to make perfect gut healing broth every time (full recipe below)

 

Use the right kind of bones from a good source

This is crucial for a good quality broth that is gelatinous and actually tastes good. So, what do you use?

  • 1.5-2lbs of soup bones
    • Beef shanks or soup bones
    • Chicken carcass w/ meat removed
    • Lamb soup bones
  • 1/2 – 1 lbs of joint bones
    • Beef knuckle
    • Lamb kneck bones
    • Beef ankle
    • Chicken feet

As for sourcing bones, try and get bones that are grass-fed and pasture raised for the most nutrient dense broth. Many health food stores carry these options, as well as local farmers markets and CSA’s.

Roast the bones for flavor

If you’re using beef or lamb bones, roasting them adds a lot more flavor!

Add apple cider vinegar, veggies, and herbs

Adding about 1 tbsp of raw apple cider vinegar helps to pull the nutrients from the bones and is a step that you always have to include for perfect broth.

To add even more flavor and nutrients, add veggies and fresh herbs! To reduce waste, save vegetable scraps like the tops of carrots, pieces of onion, celery, leeks, and more and store them in the freezer to add to your broth.

Cook it low and slow for an extended period of time

For the minerals to really pull from the bones, you want your broth to cook slowly for a long time. For chicken, 24 hours typically works, but for lamb, beef, and bison, up to 36 hours can be a good option

Cool it down fast!

To avoid letting the broth sit out and reach room temperature to where bacteria can grow, I always cool my broth fast. I do this by adding it to a pot or metal bowl and placing that bowl into a larger vessel filled with ice (for me, that’s usually a big metal wok). By shocking the broth this way, you’re not diluting it with ice, which holds up the flavor and the concentration of the broth, while still cooling it quickly.

Enjoy a gelatinous, nutrient dense broth

You want your bone broth to look like jello when it’s chilled! This indicates that it’s rich in collagen. All you have to do to bring it back to liquid form is simply heat it.

 

How to store bone broth

 

Freeze it in silicone molds

If you want to have broth on hand for cooking or drinking in the future, pour the broth into silicone molds and freeze in the freezer. The frozen broth will keep for several months.

Store it in glass

If you intend to use your broth within the next few days, simply store it in glass Tupperware or a large mason jar. In my experience, I like to use up broth stored in the fridge in about 5 days.

 How to Make Perfect Gut Healing Bone Broth (Recipe)

 

Troubleshooting bone broth

“My broth didn’t gel!”

It’s always a bummer when you don’t get a gelatinous broth. However, there are still lots of nutrients in your broth! Here are some factors to consider for getting your broth to gel next time…

  • Was there too much water? Try using less water next time for more concentrated broth.
  • Did you use bones that have collagen? Try using more joint bones or chicken feet next time.

“My broth has a thick layer of fat… what do I do with it?” 

Simply discard the fat, and enjoy your broth!

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How to Make Perfect Gut Healing Bone Broth (Recipe)


  • Prep Time: 20
  • Cook Time: 24 hour
  • Total Time: 24 hours 20 minutes
  • Yield: 8-9 cups 1x
Scale

Ingredients

  • 23 lbs grass-fed beef soup bones or whole chicken carcass with meat removed
  • 1/2 lb grass-fed beef knuckle or 2-4 chicken feet (toes removed)
  • 2 cup vegetable scraps (carrot tops, onion pieces, etc.)
  • 1 tbsp apple cider vinegar
  • 3 sage leaves
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • Filtered water

Instructions

  1. If using beef bones (skip this step if using pre-roasted chicken carcass), preheat the oven to 375 F and line a large baking sheet with parchment paper.
  2. Add the beef bones to the baking sheet and roast in the oven for 15 minutes. Remove from the oven and let the bones cool.
  3. Place the bones in a slow cooker and add the rest of the ingredients. Add enough water to cover the bones with about an inch of water and place the lid on the pot.
  4. Set the slow cooker to low and cook for 24 hours for chicken or turkey bones, and 24-36 hours for beef or lamb bones. Skim the broth periodically to remove any impurities from the bones.
  5. After the broth is done, strain the bones and veggies and place the broth in a metal or glass bowl. Move the bowl into a larger vessel filled with ice to cool quickly.
  6. Store the broth in glass Tupperware, wide mouth mason jars or use a silicone mold to freeze into cubes for later use.
  7. Once cooled, skim the fat from the top of the broth and enjoy in soups, or drink by itself.
  • Category: Broth
  • Method: Slow cooker
  • Cuisine: global

Keywords: bone broth

How to Use Bone Broth

I’m a huge fan of just sipping bone broth! This recipe tastes amazing and it’s so rich and nourishing on its own. I replace it with coffee and drink it often in the morning.

However, the broth is also great for cooking. Soups, stews, rice (if you can tolerate it), sauces, and even just giving vegetables more flavor also have several recipes using broth like Zuppa Toscana, egg roll soup, and AIP chili from the Paleo AIP Instant Pot Cookbook which is a great resource for even more broth recipes!

No matter how you like to enjoy it, bone broth is an amazing flavor enhancer and nutrient powerhouse!

 

 

 

This post was originally published on September 4, 2016 and was updated on May 13, 2019 with a video.

Paleo Mother’s Day Brunch Recipes

Mother’s Day is just around the corner, and it’s time to get to planning!

Back when I was in college and was working part-time as a waitress, Mother’s day was always one of the busiest days of the year. Though going out to eat can be fun, it’s also pretty hectic to go out with all of the crowds. Plus, there’s something special about getting together and making food in your own home with those that you love!

This year, we’re going to be hosting Mother’s Day brunch with both my mom and my mother in law at our new house, and I wanted to share some of my favorite recipes that are both Paleo & AIP that are great for springtime and Mother’s Day!

 

Mother’s Day Brunch Recipes

 

Carrot bacon breakfast fritters

Veggies, bacon, and a yummy sauce! These crispy fritters are perfect for brunch.

carrot breakfast fritters

Everything Bagel Breakfast Nachos

I’ll be making these everything bagel sweet potato chips for mothers day brunch this year at my husband’s request 😉

breakfast nachos

Mother’s Day Soup & Salad

 

Crispy Chicken Salad

With fresh berries, crisp radishes, and an avocado ranch, this is the crispy chicken salad springtime salad!

crispy chicken salad

Wedge Salad

Who doesn’t love a wedge salad? This shrimp wedge salad is made with romaine hearts instead of iceberg lettuce.

Carrot Turmeric Soup

This carrot turmeric soup is perfect for spring, and especially perfect for Mother’s Day if you add the edible flowers!

Mother’s Day Treats

 

Olive oil lemon cookies

These olive oil lemon cookies are allergen friendly with a light, fresh flavor.

Carrot Cake Muffins 

It isn’t brunch without muffins! These carrot cake muffins are grain free, dairy free, and egg free.

carrot cake muffins

 

Mother’s Day Drinks

Watermelon Mocktails

These watermelon mocktails are a fresh and flavorful non-alcoholic drink to share with the whole family!

Infused Water

This ginger & fruit infused is a simple drink to serve to guests.

infused water

Pink Beet Latte 

This pink beet latte is caffeine free and non-alcoholic.

 

Paleo Mongolian Chicken (Whole30, AIP)

This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.

Paleo Mongolian Chicken

I’m always down for Asian flavors! So many of my favorite dishes are Asian inspired. In the Hoover household, we make teriyaki chicken close to once a week, and neither Daniel nor I complain about it. But who doesn’t like to mix it up every now and then?

My version of mixing it up usually comes from adding in a different protein, like switching out the chicken for beef. This Mongolian beef has been a staple around our house, and I always look forward to making it! It’s been a reader favorite here on the blog, but I got a few requests to make it a bit more cost effective with chicken instead of flank steak.

This paleo Mongolian chicken is simple to make, it mixes it up from just normal ol’ chicken, and it’s whole30 and AIP friendly as well!

Mongolian Chicken

The Ingredient’s You’ll Need For the Mongolian Chicken

Chicken Breast

You’ll simply slice chicken breast into thin stir fry sized slices. You can also use chicken thigh sliced thin if you prefer that as well.

Green onion

The green onion is one of my favorite parts of Mongolian beef and chicken! It adds flavor and texture for a low price and minimal preparation.

Coconut aminos & chicken broth

Coconut aminos is the soy sauce substitute in this dish, and chicken broth helps to add more body and flavor to the sauce.

Arrowroot starch

Arrowroot is the cornstarch alternative in this recipe. It helps to make the chicken crispy, and it thickens the sauce as well. I have not tried to use tapioca starch in this recipe, but it can often get gummy in recipes like this. I still recommend arrowroot starch over tapioca starch.

Ginger & garlic

Coconut sugar (omit for whole30)

This adds just a touch of sweetness!

mongolian chicken

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Paleo Mongolian Chicken (Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Description

This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.


Scale

Ingredients

  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 2 tbsp arrowroot starch
  • 3 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small thumb ginger, grated and minced
  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 45 green onions, sliced into 1” slices

Instructions

  1. Slice the chicken breast into thin stir fry slices. Salt well.
  2. Add the arrowroot starch to a small bowl and coat the chicken breast.
  3. Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the internal temperature reaches 165 F. Set the chicken aside.
  4. Lower the heat of the stove to medium-low and add more avocado oil if needed. Add the ginger and garlic and cook for 2-3 minutes or until fragrant.
  5. Pour in the coconut aminos, chicken broth, pepper, and coconut sugar and whisk to combine. Cook for 2-3 minutes until the sauce thickens.
  6. Add the chicken back to the pan and stir to coat well. Stir in the green onion and cook for 1-2 minutes.
  7. Serve warm with optional cauliflower rice if desired.

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Main Dish
  • Method: stove top
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 363
  • Fat: 18.1g
  • Carbohydrates: 12.1g
  • Protein: 36.5g

Mongolian Chicken

Cuban Picadillo (Paleo, Whole30, AIP, Nightshade Free)

This Cuban picadillo is flavorful and nourishing. It’s easily adapted to be paleo, whole30, and AIP compliant.

picadillo

Have you ever had picadillo? It’s a flavorful and filling way to turn simple ground beef in a delicious meal! It’s traditionally made with simple ingredients ground beef, tomatoes, onions, olives, garlic, and herbs. Best of all, it’s easy to make and can be made in one pan (plus some optional cauliflower rice for serving.

Traditional Cuban comfort food is typically made with bell peppers, red spices, and other nightshade foods, which you can certainly add to this meal. However, I’m going to show you how to also make it nightshade free!  This is one of those dishes that I seriously used to feel left out on as I’m nightshade free, but I promise this tastes just as good without nightshades.

Picadillo

The Ingredients You’ll Need for the Cuban Picadillo

 

Ground chuck (or ground beef)

Ground beef chuck yields really great flavor in this recipe, but you can also just normal ground beef to keep it simple.

Onions and garlic

These add a lot of flavor to picadillo and cook quickly.

Green olives

Green olives are my favorite part of picadillo! I’m not a huge green olive fan just as a snack by itself, but they really add a lot of depth to the picadillo. You can use canned green olives to make it easy.

Capers

Capers add a lot of extra salt to the picadillo, so be careful with salting to taste. In my opinion, you’ll want to taste it first, and then add salt!

Raisins

This is an optional step, but it adds a nice touch of sweetness

Tomato sauce (or nomato sauce)

You can use a canned tomato sauce without any strong seasoning, or a nomato sauce to keep it nightshade free.

 

What to serve this picadillo with…

Plantains

The Latin flavors of plantains and picadillo pair really well together. You can make tostones, simply pan-fried plantains, or homemade plantain chips!

Cauliflower rice (or regular rice)

Picadillo is often paired with white rice, but cauliflower rice is another great option.

 

Picadillo with cauliflower rice

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Cuban Picadillo (Paleo, Whole30, AIP, Nightshade Free)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Cuban picadillo is flavorful and nourishing. It’s easily adapted to be paleo, whole30, and AIP compliant.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef chuck (sub ground beef)
  • 1 tsp cumin (omit for AIP)
  • 1/2 tsp black pepper (omit for AIP)
  • 2 tsp oregano
  • 1 cup tomato sauce, sugar-free (sub nomato sauce for AIP)
  • 2 tsp blackstrap molasses (omit for whole30)
  • 1/3 cup water
  • 2 bay leaves
  • 1/2 cup green olives
  • 1 tbsp capers
  • 2 tbsp raisins (optional)
  • 1 tbsp cilantro, chopped

Instructions

  1. Using a large deep skillet, heat the avocado oil on medium heat.
  2. Add the onions and garlic and saute minutes or until the onions are translucent.
  3. Add the ground beef and seasonings. Brown the ground beef, using a wooden spoon to crumble the beef. Drain the excess fat from the pan if necessary.
  4. Add the tomato sauce, molasses, water, bay leaves, and stir. Bring to a low simmer and cover for 10 minutes to allow the sauce to thicken.
  5. Stir in the olives, capers, raisins, and cilantro and salt further to taste.
  6. Serve warm with cauliflower rice or plantain chips 

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Latin

Cuban picadillo