Easy Spiced Chicken, Peppers, and Onions - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: Serves 6-8
  • 3 medium onions, sliced into thin half-rounds
  • 5 large red, yellow, or orange bell peppers
  • 4 Tablespoons olive oil
  • 4 teaspoons ground cumin
  • 4 teaspoons ground coriander
  • 2 teaspoons chipotle powder
  • 1 Tablespoon smoked paprika (highly recommend the Chiquilin brand)
  • salt to taste
  • 10 cups shredded cooked chicken (I use homemade roast chickens, if I have the time, or I buy rotisserie chickens)
  1. Heat a large skillet over medium high heat. Add oil and sliced onions. Cook onions for a few minutes until softened slightly. While onions are cooking, slice the peppers: cut each pepper in half the long way, remove stem and seeds, and cut into thin strips. Add peppers to the onions, stir, and cook until vegetables are soft and lightly browned. Adjust heat as they cook to prevent burning.
  2. Add all the spices to the vegetables and cook for an additional few minutes, stirring. Pour contents of pan into a large bowl.
  3. Add shredded chicken, mix with vegetables, and add salt to taste.
  4. Serve immediately with Arepas, tacos, or over rice. This tastes great with condiments such as cubed avocado, chopped tomatoes, shredded cheese, and sour cream served on the side.
Recipe by Preheat to 350˚ at https://preheatto350.com/chicken-pepper-onion-filling-low-carb-gluten-free-sugar-free-dairy-free/