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Keto Chicken With Raspberry Chipotle Sauce
Ingredients
- 3 pounds (1.4 kg) chicken
- 6 teaspoons adobo seasoning
- 2 tablespoons (30 ml) oil
- 1 cup (110 g) raspberries
- 1/4 cup (60 ml) raspberry-flavored sugar-free coffee flavoring syrup (I used Atkins brand, but Da Vinci would be fine, too.)
- 1 chipotle chile canned in adobo sauce
- 1 tablespoon (15 ml) white wine vinegar
- 1/4 cup (16 g) chopped fresh cilantro (optional)
Method
- Sprinkle the chicken all over with the adobo seasoning
- In a big, heavy skillet, heat the oil over medium-high heat and then brown the chicken all over
- Transfer the chicken to a slow cooker
- In a blender or food processor with the S-blade in place, combine the raspberries, raspberry-flavored coffee syrup, chipotle, and vinegar
- Process until smooth
- Pour the mixture evenly over the chicken
- Cover the slow cooker, set it to low, and let it cook for 6 hours
- Stir the sauce before serving it over the chicken
- Sprinkle a little cilantro over each piece of chicken, if desired
Makes 5 servings
- Each with 5
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