About Me
Eating like a caveman doesn't mean your food has to look like it was prepared by one. Hi, I'm Dana. I started hearing about paleo since 2011. It appealed to me because I get to eat real, non -processed foods and I don't need to count calories. I then decided to give it a try on April 2012. Best decision I've ever made. Being a kitchen disaster didn't stop me from teaching myself to cook. I never had any formal training in the kitchen so what you'll see here are the products of my wild imagination and some successful cooking attempts. Out of habit, I do not measure my ingredients. I tried my best to give you the approximate amounts of what I used in that specific dish. Let your taste buds guide you and explore the different possibilities that you can create in your kitchen.
I'm also on Instagram: @damedayme
and on Facebook: The Paleo Palate
The Paleo Palate
Paleo Chicken Adobo
Chicken Adobo
I missed my grandma’s out of this world chicken adobo so I made this Paleo version of the Filipino chicken adobo. I may have added more or less of the ingredients listed because I don’t measure when I cook. So let your taste buds guide you.
4-5 pounds pasture raised chicken thighs
1/2 cup apple cider vinegar
1/2 cup coconut aminos
6-8 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
salt to taste (optional)
a little drizzle of raw honey if needed
Marinate the chicken in combined ingredients above for 3 hours in the refrigerator. Transfer in a pot and bring to low boil. Cover and let simmer for 30-45 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.
May add whatever you feel is needed during this time. eg. vinegar, coconut aminos, salt, or honey.
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