CHICKEN STEW

Paleo Chicken Stew by @dearmrparker

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Early Harvest Organic García de la Cruz Extra Virgin Olive Oil recommended

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INGREDIENTS
  • 1 Whole Chicken
  • 1/2 cup García de la Cruz Organic Extra Virgin Olive Oil
  • 1 Sweet Onion
  • 6 cloves Garlic, Minced
  • 1/2 cup Cassava Flour
  • 2 cups Mushroom Chicken Bone Broth
  • 2 stalks Celery, Chopped
  • 10 Mushrooms, Sliced
  • 1 cup Coconut Cream
  • 2 Green Onions, Sliced
  • 1 cup Green 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.
  • Cover and cook for approximately 30 minutes.
  • Stir in the coconut cream, green onions and peas.
  • Cook for a few more minutes. Enjoy!
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