Quick And Creamy Chicken Stew Paleo Friendly Recipes

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

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.

QUICK AND CREAMY CHICKEN STEW RECIPE

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 & CREAMY CHICKEN STEW RECIPE

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender.
• Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
• Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
• Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

QUICK & CREAMY CHICKEN STEW

Steps:

• PLACE potatoes and water in microwaveable dish; cover with lid.
• Microwave on HIGH 7 minute or until fork-tender.
• Meanwhile, heat oil in large saucepan on medium-high heat.
• Add chicken; cook 7 minute or until browned, stirring occasionally.
• ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
• Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
• STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

CREAMY HOMEMADE CHICKEN STEW

Steps:

• In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.