Ah, fall season is starting to settle in. The mornings and evenings are cool, the trees are turning colors, and the world is starting to obsess over pumpkin everything. I love this time of year. Surprisingly not for the pumpkin everaythang, but for warm yummy soups on cold fall nights. This stew was once an “everything-but-the-kitchen-sink” type of recipe, but now has become one of my favorites! Its so simple, filling, and leaves tons of delicious leftovers– which I love.
Paleo Chicken Stew
2014-10-03 08:13:39
Serves 4
Ingredients
- 4 medium-sized golden potatoes, chopped
- 1 large onion, roughly chopped
- 3 bell peppers, sliced
- 1 head of broccoli florets
- 5 carrots, peeled and chopped
- 3-4 large tomatoes, trimmed and halved
- 1 bunch of oregano, thyme
- 2 cloves of garlic
- 1 jalapeño, finely chopped
- salt/pepper to taste
- 16 oz chicken stock
- 4 lb chicken breasts
Instructions
- In a large stock pot, melt some coconut oil on medium heat and sauté your onions until translucent. Next add your potatoes, carrots, bell pepper, and sauté for about 10 minutes. Then add broccoli, jalapeño, tomatoes and herbs and garlic. And continue to cook for 15 minutes, stirring periodically.
- Pour in the chicken stock, and increase heat to high until you see a rolling boil. Next cover and let simmer for 30-45 minutes, stirring once or twice.
- While the stew is brewing, cook your chicken however you desire (baked, BBQ, stove top).
- After your stew has simmered, pour half of the veggies/potatoes and liquid into a blender and blend on high for a minute or two. Then pour the mixture back in with the rest of the pot. Stir and enjoy with some chicken on top!
Jamie Danno https://www.jamiedanno.com/
