1/2 cup García de la Cruz Organic Extra Virgin Olive Oil
1Sweet Onion
6cloves Garlic, Minced
1/2cup Cassava Flour
2 cups Mushroom Chicken Bone Broth
2stalksCelery, Chopped
10Mushrooms, Sliced
1cupCoconut Cream
2Green Onions, Sliced
1cupGreen Peas
Himalayn Pink Salt
Peppercorn Black
DIRECTIONS
Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
In a large saucepan placed over a medium heat, pour in the olive oil.
Add in the chicken pieces and cook until golden brown on all sides.
Remove the chicken and put aside until later.
Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
Add the cassava flour.
Whisk in the chicken broth.
Add in the vegetables and chicken, along with any juices from where the chicken was resting.
Add salt and pepper.
Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
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