Paleo Cream Stew
Warm, comforting, and paleo-friendly, this Paleo Cream Stew is the perfect meal to satisfy your craving for rich, hearty flavors without compromising on health-conscious ingredients. Packed with tender chicken thighs, vibrant vegetables like sweet potatoes, carrots, and celery, and infused with the creaminess of full-fat coconut milk, this recipe is a wholesome twist on classic cream stew. The tantalizing aroma of fresh thyme, rosemary, and a hint of garlic makes every spoonful irresistible. Ready in just an hour, this gluten-free and dairy-free delight is ideal for meal prep or cozy family dinners. Garnished with fresh parsley, it’s a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium sweet potato, peeled and cubed
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup full-fat coconut milk
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the sliced carrots, chopped celery, and cubed sweet potatoes. Cook for 5 minutes, stirring occasionally.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.
Pour in the chicken broth and bring to a simmer.
Reduce the heat to low and stir in the coconut milk, thyme, rosemary, salt, black pepper, and bay leaf.
Cover the pot and let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the bay leaf from the pot before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley for a touch of color and freshness.
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 5495 mg | 239% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 35.0 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 438 mg | 34% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4968 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
