- 1/4 cup olive oil
- 4-6 antibiotic-free split chicken breasts, skin removed
- Tony Cs seasoning
- 1 1/2 cups chopped Creole Seasoning mix found in produce section
- 1 green bell pepper, chopped
- 2 tbsp almond flour
- 2 16-oz cans Stewed Tomatoes, Italian Recipe Style
- 1 tsp chopped garlic
- 2 Bay leaves
- Salt and cayenne to taste
- 1 1/2 cups chicken broth
- Wash the chicken breasts and season with Tony Cs seasoning. Heat the olive oil on medium-high in a large stock pot. Add the chicken and brown the pieces on all sides. When cooked, remove and set aside on a platter.
- Reduce the heat to medium and add the chopped Creole Seasoning and bell pepper and cook until soft, about five minutes, stirring occasionally. Add the flour and stir constantly for five minutes. Add the tomatoes and using a fork and knife, cut them up in the pot. Add the garlic and bay leaves. Season with salt and cayenne and cook for five minutes. Add the chicken broth and cook for about 20 minutes, stirring occasionally. Put the chicken back in, cover and simmer until the chicken is tender, about an hour.
Source: Bravo Paleo
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