Quickandcreamychickenstewpaleofriendly Recipes

QUICK AND CREAMY CHICKEN STEW RECIPE

Quick and creamy chicken stew recipe image

Number Of Ingredients 13

Ingredients

One 4 lbs whole chicken;
½ cup of clarified butter, butter or other Paleo fat;
2 onions, chopped;
4 cloves garlic, minced;
1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
2 carrots, chopped;
2 celery stalks, chopped;
5-6 white button mushrooms, sliced or whole;
½ cup full-fat coconut milk or heavy cream;
2 green onions, sliced;
¾ cup of fresh or frozen green peas;
Sea salt and freshly ground black pepper to taste;

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!

Quick and Creamy Chicken Stew - Paleo Friendly! image

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

Ingredients

4 lbs roasting chickens
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 cups chicken stock
4 medium carrots, peeled and sliced
2 large celery ribs, chopped
1 (8 ounce) container button mushrooms, sliced in half
1/2 cup coconut cream (NOT the sweet kind for pina coladas!)
2 green onions, sliced
3/4 cup frozen green pea
1 tablespoon red curry paste (optional)

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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