Quick and Creamy Chicken Stew - Paleo Friendly!

Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

This stew gets alot thicker than you'd imagine. Makes a ton. I used 4 chicken leg quarters because I like dark meat.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.
Most Helpful

Very tasty. I started just as the recipe stated but at the last minute excluded the curry, cream, and green onions and instead added thyme. I also subbed the peas with kale. So good! Excited to try it with curry and coconut next time.

zaar junkie February 16, 2014

Delicious! I substituted kale for the peas, green curry for the red and 4 boneless skinless chicken breasts for the cut up chicken. That's just what I had around the house. It was wonderful to eat and easy to cook. I'll definitely be fixing this again.

Crisci December 05, 2013