Chicken Vaca Frita over Mexican Cauliflower Rice

This meal turned out as flavorful and delicious as it looks! For the Chicken Vaca Frita I used just over 3 lbs of chicken breasts, only 2 large onions, and closer to 3 Tbsp of bacon fat, but made everything else as the recipe calls for. While the chicken was in the Instant Pot, I made the Mexican Cauliflower Rice. For that recipe I doubled (maybe even tripled) the amount of cauliflower, so I doubled all the spices, diced 3 bell peppers, and made everything else as the recipe calls for. I actually just threw everything in the food processor too, so I technically didn't slice and dice much, but I saved a lot of time. The cauliflower rice was done and portioned out into all my meal containers by the time the Chicken Vaca Frita was complete. This was a super fast and easy meal prep that really came out tasting amazing! If you don't have tallow or bacon fat, just use coconut oil or ghee and still give this a try. 

Instant Pot Chicken or Turkey Vaca Frita
Ingredients:

• 4lbs boneless skinless chicken breasts or turkey breasts
• 1 cup bone broth
• ¼ cup tallow or bacon fat (divided)
• 3 large sweet onions
• 4 cloves garlic
• 3 lemons
• 3 tsp pink Himalayan salt
• 1 cup minced cilantro

Directions:

1. First you need to cook your chicken breasts. Open your pressure cooker, add in my chicken and broth and set to poultry (20 min, high).
2. While the chicken cooks get prep the rest of the ingredients; peel and slice all the onions and the garlic. Juice the lemons and mince the cilantro. Once the chicken is done, release the pressure manually. Remove the chicken from the pressure cooker and place in a bowl. Shred with two forks and set aside.
3. Empty the bowl of your pressure cooker. Heat, with the lid open on sauté mode, medium or low heat. When it comes to temperature add in 2 tbsp. cooking fat and all the onions and garlic. Cook, stirring occasionally for 10-15 minutes until the onions are very tender, translucent and sweet.
4. Remove half of the onion from the pot and add in half of the shredded chicken, one tbsp. fat, sprinkle in some salt and set the saute heat to high. Cook, stirring occasionally for 5-8 minutes until crispy bits begin for form. Add in half of the lemon juice and a handful of cilantro. Stir well and remove from the pressure cooker. Next add in the remaining fat, onions, chicken and repeat. Same with the remaining salt, lemon and cilantro.
5. Once it’s all done, mix it all together and toss well and let it sit for 5 minutes. Mix again, make sure you scrape and crispy bits from the bottom of the pot. Then you’re ready to serve! Garnish with remaining cilantro. This is great over cauliflower rice, with plantain chips or over greens! Buen Provecho!

Original recipe found here

Mexican Cauliflower Rice
Ingredients:

• 3 cups Cauliflower Florets (stems removed and washed)
• 1 tablespoon olive oil
• 1 small onion (finely chopped)
• 3-4 Garlic Cloves (minced)
• 1 jalapeno (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 3/4 cup diced Bell Peppers
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Paprika Powder (or red chilli powder)
• 1 tablespoon chopped Coriander (or Cilantro)
• Salt to taste
• More cilantro, sliced avocados, jalapenos, lime juice etc. for topping

Directions:

1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. 
2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.
4. Top with your favorite topping and serve hot.

Original recipe found here