Quick and Creamy Chicken Stew Paleo Friendly
Warm up your weeknights with this Quick and Creamy Chicken Stew, a satisfying, paleo-friendly delight that’s packed with wholesome ingredients and ready in just 45 minutes! Tender, bite-sized chicken thighs are seared for deep flavor, then simmered in a velvety coconut milk broth alongside vibrant vegetables like carrots, sweet potatoes, and celery. Infused with aromatic garlic, fresh thyme, and a hint of seasoning, this dairy-free and gluten-free chicken stew has all the hearty comfort you crave without sacrificing clean eating principles. Perfectly thickened with optional arrowroot powder and garnished with fresh parsley, it’s a nourishing one-pot meal the whole family will love. Serve it piping hot for a cozy dinner that’s both simple and bursting with flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 1 large sweet potato, peeled and cubed
- 4 cups chicken broth (paleo-compliant)
- 1 cup coconut milk (full-fat)
- 1 tbsp arrowroot powder (optional, for thickening)
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- 0.5 tsp black pepper, ground
- 2 tbsp parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat.
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
Sear the chicken pieces in the pot until browned on all sides, about 5-6 minutes. Remove from the pot and set aside.
Add the remaining tablespoon of coconut oil to the pot, then sauté the diced onion and minced garlic until fragrant and softened, about 3-4 minutes.
Add the sliced carrots, celery, and cubed sweet potato to the pot. Stir and cook for 3 minutes.
Pour in the chicken broth and add the fresh thyme, sea salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the chicken pieces to the pot and simmer for 15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Stir in the full-fat coconut milk. For a thicker stew, mix the arrowroot powder with 2 tablespoons of water to create a slurry, and stir it into the stew.
Simmer for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning with more salt and pepper, if needed.
Ladle the chicken stew into bowls and top with freshly chopped parsley as a garnish. Serve warm.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 32.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2572 mg | 55% | |
*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.
