Boneless Brown Stew Chicken (Edit recipe)

Boneless chicken thighs cooked in a rich stew of herbs and spices

5 minutes

25 minutes

Difficulty:

Intermediate

This 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.

by Althea Brown

View original recipe

Serves: 4

Ingredients

2 lb Boneless Skinless Chicken Breasts, cut into 1 inch cubes
2 Tbsp Avocado Oil
1/4 cup Coconut Aminos, or Coconut Aminos Teriyaki Sauce
3/4 tsp Sea Salt, to taste
2 cups Water

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.