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Ironman Cacciatore

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  • not sure how carrots got in that pic? must have went flying while I was chopping
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Recipes posted one year ago:

My friend Neil and I have recently reconnected.  We have known each other since middle school, but haven’t talked much until our 20-year-reunion and of course, Facebook.  He has completed two Ironman triathlons and many other triathlons and marathons; too many to count!  I have recently decided to learn how to swim properly so that I can compete in a sprint triathlon and Neil has been teaching me to swim and I in turn help him make healthier food choices.  It is a win-win for both us.

He recently shared a couple of things with me.  The first was showing me this beautiful quilt that his mom made for him from all of his event t-shirts.  For those of you who know me, you know I love love love homemade/handmade things.  What a gift to know someone spent a lot and time and effort to make something for you.  My favorite quote on this quilt is, “Some people dream of great accomplishments, while others actually stay awake and do them.” {Pic is a bit blurry.. taken with my phone.. 🙂 }

The second thing he shared with me with me is this delicious recipe that he made up himself.  I tweaked it a bit based on what I had.  This is a wonderful Crockpot recipe although I didn’t do it this way due to unforeseen delay in my day.   It goes together quick either way, but I do recommend using the Crockpot to give the flavors even more time to come together.

Gather Up:

  • Chicken breasts (I have four here, but just gather as many as you need for dinner and maybe lunch the next day?), chopped into 1″ or so pieces
  • 2 tablespoons coconut oil, divided
  • 2 sweet potatoes, peeled and chopped
  • Pretty much any veggies that you want to use up (all chopped), mushrooms, carrots (peeled), pepper, broccoli.  Many cacciatore recipes often have tomato. I didn’t have one for this recipe, but I believe it would be a wonderful addition.
  • 1 jar of pepper relish. The brand I used here was Stonewall Kitchen called Farmhouse Red Relish
  • 1 cup of water

Throw 1 tablespoon of coconut oil into a pan and melt on low heat.  Turn heat up to med-low and throw in chicken.  If you are going to throw everything into a Crockpot, then you only need to brown the chicken (once done, throw all ingredients into the Crockpot with about 1/2 cup of water, stir,  and let cook for desired amount of time for finish).

not sure how carrots got in that pic? must have went flying while I was chopping

Otherwise, cook chicken thoroughly.  Then remove chicken and put in a separate bowl.

Throw rest of coconut oil in the pan and toss in veggies and about 1/2 cup of water.  Place lid on the pan and let them cook on med-low until soft.

Once the veggies are cooked, add in chicken and relish and stir (you may need to put in a separate pot depending on how much you have).  Add a bit more water if needed and let simmer for at least 20 minutes so that flavors can incorporate.

Dig in!

Ironman Cacciatore
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4~6
Ingredients
  • 4 chicken breasts, chopped into 1″ or so pieces
  • 2 tablespoons coconut oil, divided
  • 2 sweet potatoes, peeled and chopped
  • 3 cups assorted chopped veggies (mushrooms, carrots, bell pepper, broccoli, tomatoes)
  • 1 jar of bell pepper relish
  • ½ to 1 cup of water
Instructions
Stovetop method
  1. Throw 1 tablespoon of coconut oil into a large saucepan and melt on med-low heat.
  2. Cook the chicken in the pan, then transfer to a bowl and set aside.
  3. Melt the remaining coconut oil in the pan and toss in veggies and about ½ cup of water. Place lid on the pan and let them cook on med-low until soft.
  4. Once the veggies are cooked, add in chicken and relish and stir. Add a bit more water if needed for a light broth, and let simmer for at least 20 minutes so that flavors can incorporate.
Crockpot method
  1. Brown the chicken in a saute pan with 1 tablespoon of coconut oil, then transfer to the crockpot.
  2. Add all the remaining ingredients, eliminating the additional tablespoon of coconut oil and using only ½ cup water, and cover.
  3. Cook on low for 6 to 8 hours (High for 4 hours).

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