Prep Time | 10 minutes |
Cook Time | 35 minutes |
Passive Time | 10 minutes |
Servings |
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Ingredients
- 60 gram coconut oil
- 150 gram chicken hearts cut into small bits
- 2 onions medium-sized, sliced
- 400 gram peppers sliced
- 400 gram coconut milk
Ingredients
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Instructions
- First, fry the chicken hearts with coconut oil in a pan on low heat for about 15 minutes, until they become crispy
- Turn the heat up a bit, add the onions and fry until they become crispy, too
- Next, add the peppers and also give them 5-10 minutes. The water from the peppers is perfect to dissolve any remainings from the frying, if you scratch the ground from the pan a bit with a non-metal spatula
- Finally, add the seasonings, pour in the coconut milk and let it reduce until it becomes creamy while stiring occasionally
Nutrition Facts
Serving Size 100g
% Macronutrients
Amount Per Serving
Calories 152.71kcal
from Fat 126.81kcal
83%
from Protein 14kcal
9%
from net. Carb 7.28kcal
5%
from Fiber 4.62kcal
3%
% Daily Value*
Total Fat 14.09g
8%
Carbohydrate (Netto) 1.82g
7%
Fiber 2.31g
8%
Protein 3.5g
4%
*Percent Daily Values are based on a 2,000 calorie ketogenic diet (75% fat, 20% protein, 5% net.carbs). Your daily values may be higher or lower depending on your calorie needs and goals.