This recipe is one of my absolute favorites; especially during the chilly winter months!

Preheat Oven to 275 degrees

Ingredients:

• 2 TBS coconut oil
• 3-5 lb whole pastured chicken. I leave it whole or you can cut it up.
• 2 large sweet onions, quartered
• 2 cloves garlic, minced
• 1 red bell pepper, coarse chop
• 1 jalapeno, halved
• 15 oz can of diced organic tomato with juice
• 1 1/2 cups , chicken stock
• 1 tsp cumin
• 1/2 tsp dried oregano leaves
• hot sauce to taste

1. While oven is preheating, melt coconut oil and fry the chicken until well browned and crispy in dutch oven.
2. Remove meat and set aside.
3. Saute onion, red pepper and garlic for 3 minutes
4. Add stock and scrape up all browned bits
5. Add tomato
6. Add oregano and cumin and stir well
7. Add chicken back to pot, cover tightly with foil and place lid on.
8. Bake for 2 hours at 275. Turn off oven and allow to cook for 4 more hours. DON’T OPEN OVEN.
9. Remove chicken. Most will have fallen off bone. Tent it to keep warm and process liquid in blender along with chicken skin. Season as needed and serve chicken with sauce!

Primal at it’s absolute best!

Train with purpose,

Sandy Sommer, RKC