Paleo Chicken Mechado Recipe


My friend Kristina just had a baby - an adorable bouncing baby boy. Sleep-deprived, exhausted, and yet still holding on (because that's what mothers do!) it brought back memories of how it was to have a newborn around. I remember trying to find time to eat let alone cook. I also remember how my mom used to bring over Filipino dishes for me and how they always proved to be a sense of comfort. So I thought I would try to create a Filipino recipe for moms like Kristina who need an easy and scrumptious dish to make. One of the great things about this particular dish is that you can also make it in double or triple batches and freeze it.

This Paleo chicken mechado recipe was inspired by a recipe I found on filipinostylerecipe.com. Chicken mechado is traditionally a stew in tomato sauce with potatoes, carrots, bell peppers, and seasoned with soy sauce. Because I am doing a Paleo version, I decided to substitute parsnips for the potatoes, coconut aminos for the soy sauce and to give the dish a more-rounded and richer taste, apple cider vinegar for the white vinegar.

I must say that I am proud of this dish. My kids (all of them) loved it, and they are picky little buggers. Ronan when he first saw the dish tried demanding rotisserie chicken instead but as soon as he had a taste of it, he was sold. My husband loved it as as well. So, it is adult and kid approved at our household. Make sure to give this dish a try and let me know how it turns out!

 

PALEO CHICKEN MECHADO

Ingredients:
(makes 3-4 servings)

 

1 kg chicken drumsticks or thighs (bone-in)
1/2 cup (approx 133 ml) of tomato sauce
1 onion, chopped
2 cloves garlic
1 bay leaf
2 parsnips, chopped
2 carrots, chopped
1 red bell pepper, sliced
1/4 cup frozen green peas
1.5 cups water
1 1/2 tablespoons coconut aminos
1/2-3/4 tablespoon Red Boat fish sauce
1/2 tablespoon apple cider vinegar
salt and pepper to taste
coconut oil for sautéing

In a large pot, heat the coconut oil and fry the parsnips and carrots until golden brown. Set aside.

In the same pot, heat more coconut oil and saute the garlic and onions.

Add chicken and saute until colour turns brown (if you are doubling the recipe or more, you will need to do this step in batches). Once browned, add fish sauce and cook for a few minutes more.

Pour tomato sauce, coconut aminos, bay leaves and water into the pot then simmer for approximately an hour. Within the last quarter hour of cooking, add the carrots, parsnips, and bell pepper.

After an hour, add the apple cider vinegar and boil for 2-3 minutes.

Add the frozen peas, let it simmer for a few more minutes.

Adjust seasoning with salt and pepper according to taste.

Transfer to plate and serve with cauliflower rice. Enjoy!

I use Everything but the Girl's cauliflower rice recipe to pair with all of my dishes which would normally go well with white rice.

  
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