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Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 3 lbs chicken
- 10 ounces salsa verde
- 3 tablespoons pb 2 powdered peanut butter
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon ginger
- 1 head cauliflower
- fresh cilantro leaves
Method
- Clean and chop the chicken into large chunks (e.g., each breast quartered).
- In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk.
- Place about a third of the chicken in the crockpot.
- Layer about a third of the sauce on top of the chicken in the crockpot.
- Repeat layering with remaining chicken and sauce.
- Cook on low for about 6 hours. Do not stir.
- Califlower "Rice".
- Wash and trim leaves away from head of cauliflower.
- Coarsely chop into 1 - 2 inch chunks.
- Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower.
- When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker.
- Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature.
- (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.).
- To serve:
- Mound "caulirice" on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.
