Simple Supper Friday: Indonesian Chicken and Vegetable Stew

Indonesian chicken & vegetable stew served on a bed of cilantro cauliflower rice

First off, don’t be overwhelmed or turned away by this lengthy looking recipe! There is a lot of ingredients, but it’s easy … I promise. If it wasn’t, I would not be posting it as a ‘Simple Supper Friday’ post. Sure, it’s not as quick as some of the other simple meals I’ve posted on Fridays, but it’s still straight forward, easy and flavorful (spicy too!). It makes a big pan of food, so there’s ample leftovers too, which is always a bonus!

Spice paste ingredients:

  • 3 Tbsp apple cider vinegar
  • 3 shallots, quartered
  • 1 inch piece of fresh ginger
  • 4 cloves of garlic
  • 2 tsp paprika
  • 2 tsp raw honey
  • 1.5 tsp ground turmeric
  • 1/2 tsp sea salt


Stew ingredients:

  • 2 Tbsp coconut oil
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cups julienned carrots
  • 1.5 cups julienned celery (I used the celery leaves too)
  • 1 seeded, chopped jalapeño pepper
  • 3 cups Romano beans (aka flat Italian green beans, regular will work too), trimmed & cut into 1-inch pieces
  • 1 cup full-fat coconut milk
  • 2 Tbsp unsweetened almond butter
  • Chopped cilantro, optional
  • Chopped raw cashews, optional

Directions:

  1. Place all the spice paste ingredients into a food processor or blender. Cover and blend until smooth.
  2. In a wok or large skillet, heat the coconut oil over medium-high heat. Add the chicken pieces and spice paste. After about 5 minutes, once the chicken has browned a bit, add in the carrots, celery, jalapeño and Romano beans. Mix together well and let cook about 5 minutes.
  3. Meanwhile, add the coconut milk and almond butter to the food processor or blender (no need to rinse or wash the container from making the spice paste). Cover and blend until well combined.
  4. Add the coconut milk and almond butter mixture to the pan and stir well. Season with a dash more sea salt, if desired. Cook, covered, 3 – 5 minutes or until the vegetables reach the desired consistency.
  5. Serve on its own or over cilantro cauliflower rice (see recipe below). Garnish with chopped cilantro and a few chopped cashews, if using.

Look at those beautiful veggies! The chicken is in there somewhere...

Cilantro Cauliflower Rice

  • 1 small head of cauliflower (I used an orange one)
  • Sea salt to taste
  • 1/4 – 1/2 cup cilantro
  • 1 Tbsp coconut oil
  1. Chop cauliflower into large florets and place in the food processor with cilantro. Process until cauliflower reaches a rice-like consistency.
  2. Heat coconut oil in a pan over medium heat. Add cauliflower mixture and season to taste with sea salt.
  3. Saute in pan about 5 minutes or until cauliflower browns a little bit.

Spicy, creamy and chuck full of veggies!

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our cat, Dutch in inner NE Portland. I am a health, yoga, fitness, wellness and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

5 responses to “Simple Supper Friday: Indonesian Chicken and Vegetable Stew”

  1. flamidwyfe says :

    This sounds amazing!

  2. myfoodreligion says :

    It looks like a wonderful hearty winter-warming meal!

Trackbacks / Pingbacks

  1. Favorite Paleo-Primal recipes - World Vitae - November 29, 2012

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