Paleo Chicken Stew Recipes
EASY 6-INGREDIENT PALEO & WHOLE30 CHICKEN STEW
Provided by Kristi Barnes
Number Of Ingredients 7
Steps:
- Add all ingredients in a large stock pot, Dutch oven or slow cooker.
- If using a slow cooker, cook on high for 4 hours or low for 6 hours. If cooking on the stovetop, simmer until heated through.
- Add more salt and pepper to taste, if necessary.
ONE POT MOROCCAN CHICKEN STEW
Paleo Moroccan Chicken Stew - Moroccan spiced veggies with shredded chicken and chopped dates | Dairy Free + Paleo
Provided by Sarah
Categories Mains
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
- Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
- Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
- Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
- Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
- Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
- Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
- Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 362 grams sodium, Sugar 26 grams sugar
INDIAN PALEO STEW WITH CHICKEN
This hearty stew is the ideal dish for a lazy weekend dinner. Once it starts cooking, you can just let it simmer all afternoon. Chicken is browned and then slowly simmered in a tomato sauce flavored by Indian spices. We served it for dinner alongside the Paleo version of naan and cauliflower rice.
Provided by Jess
Yield 1
Number Of Ingredients 15
Steps:
- Heat two tablespoons of olive oil in a Dutch oven over medium heat. Generously season the chicken with salt and pepper and place into the pan. Brown on each side for 4-5 minutes. Remove to a plate and set aside.In the same pan, heat the remaining tablespoon of oil and add the onion, garlic, and ginger. Sauté for 6-8 minutes until soft. Add a tablespoon of the tomato puree, along with the garam masala, cumin, coriander, and cayenne. Stir to combine, cooking for an additional 3-4 minutes.Add the chicken, chicken broth, and remaining tomato puree to the pot. Bring to a boil, then reduce the heat and simmer for 1 1/2 hours. Season with salt and pepper to taste. Remove the chicken to a plate and cut or pull into shredded pieces. Return to the pot and add the sweet potatoes. Continue to simmer for another 35-45 minutes, until the sauce is thick and the potatoes are tender, stirring occasionally. During the last five minutes, stir in the coconut milk. Serve warm.
PALEO BAKED CHICKEN STEW
Let your oven do the work for this satisfying chicken stew.
Provided by Louise Hendon
Categories Dinner
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F (160 C).
- Add avocado oil to a hot frying pan and brown the chicken cubes.
- Add in the garlic, tamari sauce, bone broth and bring to a boil. Pour into a baking dish.
- Bake uncovered for 1 hour.
- Then add in the diced pepper, zucchini, tomato, and onion and bake for 10 minutes. Season with additional salt and pepper, if needed.
Nutrition Facts : Calories 502, Sugar 4 g, Fat 27 g, Carbohydrate 11 g, Fiber 2 g, Protein 49 g
QUICK AND CREAMY CHICKEN STEW RECIPE
Number Of Ingredients 13
Steps:
- Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts. In a large saucepan placed over a medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later. Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together. If you wish to add a thickening paleo flour, do so now. Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix. Add in the vegetables and chicken, along with any juices from where the chicken was resting. Season to taste with salt and pepper. Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer. Cover and cook for approximately 30 minutes. Stir in the cream or coconut milk, green onions and peas. Cook for just about another 2 minutes and serve.
QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!
This stew gets alot thicker than you'd imagine. Makes a ton. I used 4 chicken leg quarters because I like dark meat.
Provided by jessann
Categories Chicken
Time 1h20m
Yield 1 Lg. pot full, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
- Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
- Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
- Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.
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