All the layered smokey flavors and cumin make this dish outstanding!


  1. 1 lb. Shredded smoked chicken
  2. 1/2 white onion (sliced)
  3. 1/2 green bell pepper (sliced)
  4. 5 gloves garlic (sliced)
  5. 1 bag frozen mixed vegetables (if you don't have fresh)
  6. 1 jalapeno (sliced)
  7. 1 tbs cumin
  8. 1 tsp liquid smoke
  9. 1/2 cube knorr chicken bouillon
  10. 1/4 tsp cayenne pepper
  11. 1/2 tsp dark chili powder
  12. 3 and 1/4 cups warm water (separate)
  13. 2 tsp corn starch
  14. 2 tbsp coconut oil


  1. Add oil to skillet (I used cast iron, as always lol) and heat. Add bell peppers and onions and saute for 4 minutes.

  2. Add garlic and jalapeno and saute for 2 more minutes.

  3. Add mixed vegetables.

  4. Add the 3 cups of water and all your seasonings.

  5. Bring to boil then lower heat to simmer and cook until liquid is reduced by half.

  6. Mix cornstarch with 1/4 cup of water and stir into skillet. Allow to cook a couple more minutes or until broth is thickened.

  7. Add chicken at the very end and stir. I served mine over russet potatoes!

Source: Read Full Article