I am new to the world of spicy foods. And by spicy, I really just mean flavorful in a peppery sort of way. Anything genuinely “hot,” is not my thing, but I just love the flavor of Frank’s Original Hot Sauce. This is not a specialty ingredient and can be found in every grocery store in my area, so I hope you can find it easily as well.
I make this recipe in the Instant Pot for speed, but you can certainly use the same quantities of ingredients and make this in your crock pot instead.
Then what you do with this super flavorful meat is entirely up to you.
- Put on your paleo hat and serve it on top of baked sweet potatoes.
- Add about a quart of good quality chicken broth and turn it into soup
- Serve on a big bed of salad greens and top with something creamy, like my ranch dressing (recipe in my book) and avocados
- Make nachos with some of the grain free tortillas on the market, such as these, or make your own plantain chips
- You could even add a block of cream cheese and turn this into a delicious dip! But that would be very un-Paleo so don’t tell anyone I told you that.
The options are really endless.
I will say that this is probably not the most little kid-friendly meal. My 11 year old liked it, but only with lots of plantain chips and ranch. My 13 year old deemed it too spicy. I enjoyed it a lot, but I really wanted a glass of milk or a bowl of ice cream to go alongside!
This recipe would be great for a party because you could have the meat all ready and keeping warm on the stove or in your Instant Pot or Crock Pot and let people make their own salad/potato/nachos. Think of it as a less messy and better for you version of hot wings!
- 1/2 cup coconut milk use mostly the cream and just a little of the water
- 1/2 cup Frank's Original Hot Sauce
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 Tbsp. ghee or clarified butter optional
- 1/2 tsp. glucomannan optional
- 2 Tbsp. water optional
Clean chicken of excess fat and add to the bottom of Instant Pot
Mix coconut milk and buffalo sauce and pour over chicken.
Seal Instant Pot and set to manual, high pressure, 10 minutes.
When cooking is complete, allow IP to depressurize naturally five minutes, then release the remaining pressure.
Turn IP off and turn on Saute, normal.
Shred chicken with two forks or hand mixer.
Taste the mixture. Is is too spicy? If so, add the ghee. (You can add more if it's still too hot.). Is the mixture too thin? If so, mix the water and glucomannan and add that to the simmering chicken mixture. Stir well and serve immediately.