Ingredients for Quick And Creamy Chicken Stew Paleo Friendly
- Roasting Chickens
- 2 tablespoons coconut oil
- Onion
- Garlic Cloves
- Chicken Stock
- 2 carrots, chopped
- Celery Ribs
- Button Mushrooms
- 1 (13.5 oz) can full-fat coconut cream
- 2 green onions, chopped
- Frozen Green Pea
- Red Curry Paste
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How to Make Quick And Creamy Chicken Stew Paleo Friendly
- Cut 4 chicken leg quarters into 1-inch pieces.
- In a large Dutch oven or pot over medium heat, melt 2 tablespoons of coconut oil.
- Add the chicken pieces and cook until golden brown on all sides (about 8-10 minutes), removing and setting aside as they brown.
- Add 1 large onion (chopped), 2 celery stalks (chopped), and 2 carrots (chopped) to the pot and cook in the remaining chicken fat until softened and lightly browned (about 5-7 minutes).
- Add 4 cloves garlic (minced) and cook for 1 minute more.
- Return the chicken to the pot. Add 8 oz cremini mushrooms (sliced).
- Pour in 4 cups of chicken broth, ensuring the chicken is about halfway submerged.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30 minutes.
- Remove the chicken from the pot. Remove the bones and shred the chicken into bite-sized pieces.
- Stir in 1 cup frozen peas, 1 can (13.5 oz) full-fat coconut cream, and 2 green onions (chopped).
- Return the shredded chicken to the pot. Cook for another 2 minutes, or until heated through. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
79g
Fat
108g
Carbs
9g
