Boneless Brown Stew Chicken
Boneless chicken thighs cooked in a rich stew of herbs and spices
Ingredients
- 2 lb2 lb2 lb Boneless Skinless Chicken Breasts, cut into 1 inch cubes
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1/4 cup1/4 cup1/4 cup Coconut Aminos, or Coconut Aminos Teriyaki Sauce
- 3/4 tsp3/4 tsp3/4 tsp Sea Salt, to taste
- 2 cups2 cups2 cups Water
- 1 tsp1 tsp1 tsp Granulated Garlic
- 1 Tbsp1 Tbsp1 Tbsp Onion Powder
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Parsley
- 1 tsp1 tsp1 tsp Tomato Paste
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- pinch pinch pinch Cayenne Pepper
To season the chicken
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine chicken and all of the seasonings and mix together well, then set aside
- Then add a large skillet, wok or large pot to high heat and bring up to temperature
- Next, add the oil and bring up to temperature
- When the oil is hot add the seasoned chicken and sauté for about 10 minutes, constantly turning, ensuring that the chicken gets a good sear on all sides
- Then add 1 cup of water and cover and let cook for 5 to 10 minutes or until the water cooks down. After 5 minutes you can uncover the pan to allow the water to cook down faster
- Once the water cooks down, add the teriyaki sauce or another ¼ cup of coconut aminos if you don't have the coconut teriyaki sauce and cook for 1 to 2 minutes
- Taste the dish and add salt, up to ¾ teaspoons if needed
- Then add another cup of water, cover and continue to cook until chicken is completely cooked and tender and liquids cook down to form a gravy.
- When the chicken cooks and the sauce is to your liking, remove from the heat and serve with your favorite sides
- You may garnish with a dusting of parsley flakes and cayenne pepper for some additional heat!
Notes
If you don't have coconut aminos and are not on Whole30 you may use 1 teaspoon of browning and 1 tablespoon of sugar as a substitute. You may also substitute the coconut aminos in this recipe for 1 tablespoon of cassareep.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Paleo Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 346 |
Fat: | 13 g |
Carbohydrates: | 18 g |
Protein: | 40 g |
Cholesterol: | 170 g |
Sodium: | 1553 mg |
Fiber: | 0 g |
Sugars: | 13 g |
Calculated per serving. |
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