This is perfect football food. And perfect the-kids-are-hungry food. And perfect I’m-in-the-mood-for-a-beer food. No one will know it’s healthy. It’s creamy and velvety and spicy and bacon-y. It tastes like a loaded potato skin with Buffalo chicken added into the mix. It’s really good.
Chicken and hot peppers are two foods that taste so good together that most people don’t think of this combination as being good for you. But, when made the right way, it really is good for what ails you. I know you are probably tired of me going on and on about the amazing benefits of hot peppers but it bears repeating: Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.
Chicken is probably the most popular meat-protein around. Did you know that chicken is good for energy? Maybe that’s why it is so popular; sometimes a body just knows what it needs… Chicken is especially good for elderly people, postpartum women and for people who are weak after an illness or surgery.
Potatoes are good at soothing ulcers and relieving constipation, so even that portion of this casserole is good for you. What are you waiting for… make this today!
Place boneless chicken thighs on a baking tray with some hot sauce and a little oil and roast them in the oven until they are done…
On a second baking sheet, combine the potatoes, onions and garlic with a little oil and roast them too…
Make the creamy sauce with coconut milk, tapioca flour, more hot sauce and a little more oil…
Mix it all together, top it all with bacon and bake it in a casserole dish until it’s hot and creamy and so good… Enjoy!
Buffalo Chicken With Potatoes And Bacon
recipe adapted from: Predominantly Paleo
5 boneless chicken thighs (about 1-1/2 lb) (preferably organic)
5 Tbs hot sauce, divided
2 Tbs plus 3-tsp extra-virgin olive oil, divided
1 medium yellow onion, diced
2 large yukon gold potatoes, unpeeled, cut into quarters and then sliced 1/4-inch thick
4 large garlic cloves, sliced
sea salt and black pepper
1 cup full-fat coconut milk (canned or homemade)
1 Tbs tapioca flour
6 slices nitrate-free bacon, cooked and chopped into 1-inch pieces
1/4 cup fresh snipped chives
Preheat oven to 350 degrees.
In a baking dish, combine the chicken with 2-Tbs of the hot sauce and 1-Tbs of oil. Cover with foil and bake for 50-minutes to 1-hour or until the chicken is cooked through and cuts easily.
On a baking tray, combine the potatoes with the onions and garlic. Season with salt and pepper and toss with 3 tsp of oil. Bake in the oven for about 30 minutes or until the potatoes are cooked.
Make the sauce: In a bowl, whisk together the coconut milk, tapioca flour, 3-Tbs of hot sauce and 1-Tbs of oil.
Raise the oven temperature to 400 degrees. Cut the chicken into bite-size pieces and combine it in a casserole dish with the potato mixture. Pour the sauce over and stir to combine well. Sprinkle the bacon and chives on top. Bake, uncovered for about 20 minutes, or until it’s hot and bubbly. Enjoy!