Quick and Creamy Chicken Stew

This paleo chicken stew is made creamier using some coconut milk.Ingredients:

  1. 1 roasting chicken that about 4 lbs
  2. 2 chopped onions
  3. ½ cup paleo fat or clarified butter
  4. ¼ cup of coconut flour or almond meal, or any paleo four.
  5. 4 minced garlic cloves
  6. 2 cups of homemade chicken stock or broth
  7. 2 chopped celery stalks
  8. 2 chopped carrots
  9. ½ cup of full-fat coconut milk
  10. ¾ cup of frozen green peas or fresh green peas
  11. 5 to 6 sliced or whole white button mushrooms
  12. 2 sliced green onions
  13. ½ cup of heavy cream or full-fat coconut milk.
  14. Freshly ground pepper and sea salt
Procedure:
  1. Chopped the chicken into pieces and divide everything into two.
  2. Over a medium heat, in a large size saucepan melt the cooking fat so that the chicken pieces can be cooked until they turn brown on all sides. When all the pieces have been done take them out and set to the side.
  3. Add in the onions to the same saucepan and cook in the remaining juices. When the onions have turned brown, put in the garlic and cook them together for a few more minutes.
  4. At this point, whisk in the chicken stock or broth then you will be able to tell if the stew how thick is the stew. If you want it thicker, add some more paleo flour but if it is too thick then add some more chicken broth. When adding broth or flour, continue to mix slowly to incorporate everything.
  5. Put in the chicken and vegetable along with the juices from the chicken that was resting.
  6. Season with pepper and salt to adjust taste
  7. Let the stew come to a boil then lower the heat to simmer.
  8. Cook with cover for about 30 minutes
  9. Stir in the coconut cream or heavy cream, peas and green onions
  10. Let it cook for 2 more minutes and then serve.
Did you try this recipe yet? Please do share your thoughts!
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