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TACOS TO GO (CHICKEN JERKY) – paleo recipe
Stav Kogan

TACOS TO GO (CHICKEN JERKY)

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 chicken thighs
  • 2 bell peppers
  • 2 poblano peppers
  • 2 tomatoes
  • ¼ C water
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp lime juice
  • 1 tsp cilantro, chopped finely
  • ¼ tsp pepper

Method
 

  1. 1. Debone and slice chicken into 1/8-inch-thick slices.
  2. 2.
  3. Slice peppers in to ¼-inch-wide slices.
  4. 3.
  5. Remove tomato core and slice into ¼-inch-thick slices.
  6. 4.
  7. Mix remaining ingredients in a bowl with a fork.
  8. 5. Microwave marinade for 30 seconds or warm on the stovetop to activate spices.
  9. 6.
  10. Mix chicken, tomatoes, and peppers with marinade and refrigerate for at least 6 hours.
  11. 7. Dehydrate meat and vegetable mixture for 4–8 hours at medium-high or bake on baking sheet for 12 hours at 170 degrees (time will vary depending on humidity and the fat content of the meat).
  12. 8.
  13. Remove jerky and cool in an open container to allow drying to continue.
  14. Once cooled, seal container and store in refrigerator or freezer. Jerky can be kept at room temperature, but should be stored long term in cooler temperatures, as there are no preservatives or chemicals to prevent molding.

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