Paleo Venezuelan Brunch: Cocida de Gallina with Tropical Salsa
A flavorful venezuelan brunch perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 whole free
- range chicken, cut into pieces 2 cups of mixed tropical fruit (pineapple, mango, papaya) 4 large carrots, peeled and sliced 1 large yellow onion, diced 3 cloves garlic, minced 1 cup chopped cilantro 2 cups bone broth or chicken stock (homemade for Paleo) Salt and pepper to taste Olive oil
Instructions
- In a large pot over medium heat, brown the chicken pieces in olive oil. Add diced onion, garlic, carrots, salt, and pepper. Cook until onions are translucent. Pour in the bone broth or chicken stock, bring to a boil, then reduce heat and simmer until chicken is cooked through and tender. Meanwhile, prepare the tropical salsa by combining chopped fruit with cilantro. Serve the Cocida de Gallina over steamed plantain mash, garnishing with tropical salsa and fresh cilantro.
Chef’s Insight
The combination of flavors in this Venezuelan Brunch dish is a delightful blend of sweet, savory, and tangy notes, ensuring every bite is a culinary adventure.
Notes
This recipe calls for free-range chicken for higher quality protein and taste.