Chipotle Chicken Frittata – CrossFit Series

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I love this recipe!

The Ninjas and I started to develop it at Power Monkey Camp last October and it only got better from there. I was looking to replace the fatty breakfast proteins (bacon and sausage) and came up with ground chicken. You could easily sub ground turkey or beef, but Chipotle Chicken just sounds better, no?

The video makes me laugh because while I was cutting the Poblano peppers, my knife slipped on one of the seeds and I cut my finger. The peppers were hot, so the cut stung worse than normal. Naturally, I stuck my finger in my mouth to suck up the blood and then my mouth was on fire. Somewhere in the midst of this all, I wiped my eyes and before you know it, I was a complete mess!

Breathing heavy, flushed in the face, mouth on fire, persistent bleeding, it was quite a site. But, the show must go on! I did my best to continue filming without a bandage, but that wasn’t happening. I wrapped up the cut and mustered enough control to finish the video, but it was a good hour before I was back to normal. Funny stuff, right?

Jesse did a great job editing that all out, but if you watch, you can see me nursing my left arm for a bit after I cut the peppers. And then, while I crack the eggs, you can see the bandage on my middle finger.

Cooking in front of a camera is seriously the most challenging thing I’ve ever done. I get focused on what I’m doing and forget to smile, I forget to complete my sentences and I forget what I’m going to say. Getting better at all of this is one of my goals for 2016 and we are going to tackle that by shooting more often. The next shoot is March 15-18th, so, if you have ideas for content that you’d like to see, let me know!

Have a good day, guys! Get in the kitchen and cook the frittata. It takes a little time, but if you make two batches and freeze them, you’ll be stocking the Paleo Bank Account in fine fashion. Watch out for those Poblano seeds, crack your eggs systematically, and do your best to…

“Keep it Paleo!”

Your Pal,

Paleo Nick

Chipotle Chicken Frittata

Ingredients for the Frittata:

  • 1 pound ground chicken
  • 12 eggs
  • 3 slices bacon, chopped
  • 3 yams or sweet potatoes, roasted until soft, peeled and sliced into 3/4 in disks
  • 2 yellow onions, diced
  • 4 Poblano peppers, diced
  • 2 cups sun-dried tomatoes, soaked in warm water and strained
  • 2 tablespoons Ga Ga Garlic
  • 4 sprigs cilantro, to garnish

Ingredients for Salsa Chipotle:

  • 5 large tomatoes
  • 1 serrano pepper, stemmed, halved and seeded
  • 2 garlic cloves, smashed with palm of hand
  • Juice of 1 lime
  • 2 tablespoons chipotle in adobo

Preparation Instructions for the Frittata:

  1. Preheat your oven to 375°F.
  2. Add bacon to a preheated cast-iron skillet and stir once or twice while you season the chicken.
  3. Season ground chicken with 1 tablespoon Ga Ga Garlic. Push bacon to one side of the pan and place chicken, seasoned side down, on the other side of pan. Season top side with another tablespoon of Ga Ga Garlic.
  4. Use a wooden spoon to chop up the chicken and fold in Ga Ga Garlic, keeping the chicken and bacon separate at this point. Cook for 2-3 minutes.
  5. Add onions, Poblano peppers and sun-dried tomatoes and fold all ingredients together.
  6. Continue cooking while you line the bottom of a 9×13 inch pan with the yam disks.
  7. Stir chicken/bacon/veggie mixture, then crack and beat the eggs in a separate bowl.
  8. Pour chicken/bacon/veggie mixture over the yam disks, spread evenly and top with beaten eggs.
  9. Bake in the oven for 30 minutes or until the eggs are set throughout.
  10. Cut into 8 3-block portions with 2 oz salsa chipotle and refrigerate for up to 5 days or freeze for up to 6 months.

Preparation Instructions for the Salsa Chipotle:

  1. In a saucepan, combine tomatoes, serrano pepper, garlic cloves and a pinch of kosher salt.
  2. Cover tomatoes with water and bring to a simmer.
  3. Cook until tomatoes are soft.
  4. Transfer tomatoes, serrano pepper and garlic to the pitcher of your blender and blitz at high speed until smooth and saucy.
  5. Add chipotle in adobo and lime juice and blitz once more.
  6. Season with kosher salt to your liking and-boom!- you are a culinary ninja with a fresh batch of salsa chipotle.

“Keep It Paleo!”

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