Authentic Venezuelan Pollo a la Criolla – Paleo Dinner Recipe

Allergens

None

Ingredients

• 1. 4 chicken breasts, boneless and skinless 2. 3 bell peppers (any color) 3. 1 large onion 4. 4 garlic cloves 5. 1 cup tomato sauce 6. 1/4 cup olive oil 7. Salt and pepper to taste 8. 1 lb cassava, peeled and cut into bite
• sized pieces 9. 2 cups water or chicken broth 10. 1/4 cup chopped cilantro 11. 1 lime, juiced 12. Optional: green bananas and fried plantains for serving

Instructions

1. In a large bowl, combine the chicken breasts, garlic, bell peppers, onion, tomato sauce, olive oil, salt, and pepper. Mix well to ensure all pieces are evenly coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Meanwhile, cook the cassava in water or chicken broth until tender, approximately 15 20 minutes. Drain and set aside.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the marinated chicken breasts and cook for 4 6 minutes per side, or until fully cooked and golden brown. Remove from pan and let rest for a few minutes before slicing.
4. Using the same skillet, add the bell peppers, onion, and tomato sauce, sautéing until the vegetables are tender and the sauce has thickened slightly, about 5 7 minutes. Stir in the lime juice and chopped cilantro.
5. To serve, place a bed of cooked cassava on each plate, top with sliced chicken, and spoon the vegetable and sauce mixture over the top. If desired, serve with green bananas and fried plantains.

Chef’s Insight

The key to this recipe is marinating the chicken for at least 30 minutes to allow the flavors to meld together beautifully.

Notes

This recipe is perfect for a paleo diet, as it is free from grains and processed sugars.