10-4 Good Buddy!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut the other week – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.

Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

So this is Yogi’s unabridged, unedited recipe in all it’s glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

 

WHAT YOU NEED

• 2 pounds chicken pieces bone-in, skin on
• 1 cup of coconut vinegar or apple cider vinegar
• 1/3 cup of coconut aminos
• 1/3 cup of chicken bone broth
• 1 clove of garlic peeled and smashed
• 3 TBSP of coconut oil, ghee or a mixture of the two
• 1 1/2 TBSP of konjac flour / glucomannan powder
• 1 TBSP of rough chopped fresh ginger
• 1 tsp of brown Lakanto or equivalent sweetener
• 1 tsp of fresh ground pepper
• 1 bay leaf

 

WHAT YOU DO

1. Set Instant Pot on sauté mode, and add coconut oil.
2. When oil is hot, place chicken skin side down in pot, leaving some space between chicken pieces.
3. Sauté each piece until slightly browned, and place browned chicken pieces in a separate bowl. In my Instant Pot I can fit two to three pieces of chicken at a time.
4. After chicken is done, add in ginger and garlic and sauté for about two minutes.
5. Sprinkle in konjac flour while stirring then add in the bone broth, coconut aminos, black pepper, Lakanto, bay leaf and vinegar.
6. Stir mixture on sauté mode for about one minute and add chicken back into the mix.
7. Place the lid on the Instant Pot, and set it on meat/stew mode for 45 minutes with vent open.

 

Serve on konjac rice, cauliflower rice fried in ghee and coconut oil, or on squash noodles fried in ghee and coconut oil, topped with some chopped green onion, maybe a little kimchi on the side, or just eat it straight up.

You can also do this recipe with pork shoulder, butt or belly of equal weight cut into bite sized cubes.

For a spicier Adobo, add a tablespoon or two of a chili pepper paste or chili pepper flakes when you add the chicken back in.