Paleo Chicken Stew (Edit recipe)

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This delicious creamy chicken stew is a big ole pot of comfort food! No missing out on veggies here with creamy baby potatoes, carrots, mushrooms, peas and onions you are getting a hearty plateful! Go ahead and smash those potatoes to get every last drop of the creamy sauce. Of course you could just eat this with a spoon too! The chicken is bite sized and tender as can be. The whole family is going to love this one and head for seconds!

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8

Ingredients

2 lb Boneless Skinless Chicken Thigh, cut in bite size pieces
6 whole Carrots, cut in 2" pieces
1 lb Baby Potatoes, cut in half
8 oz White Mushrooms, cut large ones in half
16 oz Frozen Peas
1 whole Onion, large, peeled and chopped
16.9 oz Chicken Bone Broth, or chicken broth, I like Kettle & Fire
13.5 oz Coconut Cream
0.25 cup Arrowroot Powder
2 Tbsp Extra Virgin Olive Oil
2 tsp Salt
1 tsp Black Pepper
1 tsp dried Thyme
1 tsp dried Oregano, or 1 tbsp fresh, chopped
1 tsp Dried Parsley, or 1 tbsp fresh, chopped

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Process

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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

Heat oil in a large pot, medium high heat
Combine chicken and arrowroot in a zip lock and shake well
Add onion to pan and cook till translucent
Add chicken to pan and cook till no longer pink then move to a plate
Add broth, carrots and potatoes and bring to a boil cooking till carrots are fork tender
Add chicken back to pan, lowering heat to simmering
Add mushrooms and coconut cream and stir well
Add spices
Cover and simmer 15 minutes
Add peas stirring in and cook 10 minutes more
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	20 g
Carbohydrates:	24 g
Protein:	30 g
Cholesterol:	0 g
Sodium:	625 mg
Fiber:	7 g
Sugars:	8 g
Calculated per serving.