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Curried chicken with cooked pineapple, broccoli, and cauliflower rice for Later Full GAPS

Curried Chicken With Pineapple and Cauliflower Rice for Later Full GAPS

Browned half-inch chicken cubes, cooked fresh pineapple, peppers, onions, broccoli, and homemade coconut curry served over meat-stock cauliflower rice.
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Servings: 4 servings
Course: Dinner
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds chicken cut into true 1/2-inch cubes
  • as needed sea salt for the chicken and final seasoning
  • 1 1/2 cups fresh ripe pineapple cubed
  • 3 cloves garlic thinly sliced
  • 1 small red bell pepper sliced lengthwise into thin slivers
  • 1 1/2 cups onion sliced into thin strips
  • 2 teaspoons pure curry powder single-spice blend with no additives
  • 1 teaspoon red chili flakes
  • 1 teaspoon black pepper
  • 2 cups broccoli florets
  • 1 head cauliflower riced
  • 5 tablespoons butter, ghee, or introduced GAPS animal fat divided
  • 2 cups homemade chicken meat stock have ready; the measured stages use less than the full amount
  • 1 cup homemade coconut milk

Equipment

  • 1 Le Creuset Signature 10.25-inch skillet in Artichaut
  • 1 Stainless-steel spatula
  • 1 Small Le Creuset stainless-steel saucepan
  • 1 Stainless-steel colander
  • 2 Glass or stainless-steel bowls
  • 1 Instant-read thermometer
  • 1 Measuring cups and spoons

Method
 

  1. Cut the chicken into true 1/2-inch cubes. Thinly slice the garlic, cut the red pepper into thin lengthwise slivers, slice the onion into thin strips, cube the pineapple, rice the cauliflower, and measure the broccoli.
  2. Heat 2 tablespoons fat in the skillet over medium heat. If using butter, wait until it bubbles. Arrange the chicken in one uncrowded layer and salt lightly.
  3. Cook until the bottoms show golden-brown patches and the tops are light pink. Turn the chicken in sections and brown the second side lightly; it will cook faster. Move the chicken to a clean bowl.
    Half-inch chicken cubes browning in a Le Creuset Artichaut skillet
  4. Deglaze with 2 to 3 tablespoons meat stock, scraping up the browned bits while it boils for a few seconds. Add 1 tablespoon fat, then the pineapple. Cook about 5 minutes, until glossy and slightly softened but still holding its shape. Add it to the chicken.
  5. Deglaze again with 2 to 3 tablespoons stock. Add 1 tablespoon fat, then the garlic, onion, and red pepper. Add 1/4 cup stock, cover, and cook over medium heat for 8 minutes.
  6. Uncover and cook 1 to 2 minutes so loose liquid reduces. Turn off the heat. Stir in the curry powder, chili flakes, and black pepper until evenly coated. Transfer the vegetables to the chicken and pineapple, then clean the skillet.
  7. While the vegetables cook, blanch the broccoli in boiling filtered water just until bright green. Drain and rinse with cool filtered water to stop the cooking.
  8. Add 1/2 cup meat stock and the final 1 tablespoon fat to the clean skillet. Bring to a simmer, add the riced cauliflower, and cook over medium heat until tender and rice-like. Move it to a serving dish.
  9. Return the chicken, cooked pineapple, and seasoned vegetables to the skillet. Add the homemade coconut milk and stir until the sauce is even.
  10. Cook over medium heat for about 5 minutes, until the sauce changes from bright yellow to a deeper brown-yellow and clings lightly to the food. Verify the largest chicken cube reaches 165°F. Salt to taste.
    Curried chicken and cooked pineapple simmering in homemade coconut milk
  11. Serve the curry over the cauliflower rice with the blanched broccoli beside it.

Notes

Later Full GAPS: Make this after digestive symptoms have settled and cooked pineapple, red pepper, chili flakes, and the pure curry blend are tolerated. This is not an Introduction Diet recipe.
Pineapple: Use fresh ripe pineapple. It cooks for about 5 minutes, then heats again in the final sauce.
Stock: Have 2 cups homemade chicken meat stock ready. The measured deglazes, vegetables, and cauliflower use less than the full amount.
Scaling: The 2x card doubles every measured ingredient. Brown chicken and cook the final curry in batches if one skillet would be crowded.

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