Creamy Chicken and Vegetable Stew

I can’t seem to get enough one-dish meals. In fact, I’ve been making my slow cooker curried chicken stew on repeat (which can easily be made on the stovetop too) and while I’m still not sick of it, I wanted to mix up the flavors a bit.

With an initial idea and some flavor research, this recipe came together even better than I imagined. It has a lighter, spring flair to it and is abundant in flavor. The coconut milk makes it creamy, as does the starch from the sweet potato, after it cooks down. It’s wonderfully savory and satisfying, and loaded with vegetables and shredded chicken. I admit that from an appearance standpoint, it strongly resembles my slow cooker curried chicken stew, but I assure you, it’s quite different. I also opted to make this one on the stovetop too, but it could be made in the slow cooker, if desired. Anyway, I’m gearing up to make this recipe again soon and can’t wait!

Cheers and enjoy!

Ingredients:

  • 1 Tbsp grass-fed ghee or coconut oil
  • 1 yellow onion, chopped
  • 1 fennel bulb, chopped (save fronds for garnish, if desired)
  • 1-inch piece ginger, peeled and finely chopped
  • 4 cloves garlic, minced
  • 13.5 oz can full-fat coconut milk (I like this brand)
  • 1.5 cups chicken bone broth, plus extra if needed or desired
  • 1/2 large lemon, juiced
  • 2 tsp sea salt
  • 4 boneless skinless chicken breasts (about 2 lb worth)
  • 2 large carrots, peeled and chopped
  • 2 medium golden beets, peeled and chopped
  • 1 small-medium sweet potato, peeled and chopped (I used a white sweet potato)
  • 14 oz bag cauliflower rice
  • 1 bunch curly green kale, stemmed and chopped

Directions:

  1. Melt ghee or coconut oil in a large pot over medium heat. Add the onion and fennel, and sauté a couple minutes. Then, add the garlic and ginger, and sauté for 1-2 minutes more.
  2. Next, add the coconut milk, lemon juice, broth and sea salt. Stir well. Then, add the chicken breasts and bring to a simmer. Reduce heat to medium-low, cover (tilt lid, if needed), and continue to cook for 45-60 minutes.
  3. After 45-60 minutes, break up the chicken a bit with a wooden spoon or spatula. Then, add the beets, carrots, and sweet potato. Cover again and cook over medium-low heat for 15-20 minutes.
  4. Break up the chicken a bit more, if needed (it’ll start to break up on its own too). Then, add the cauliflower rice and kale. Stir well and add a bit more broth, if needed or desired. Cover and cook for another 3-5 minutes. Taste and adjust flavor as desired.

Yields: 6 servings

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Spiced Chicken Stew

spiced chicken stew 2

This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.

Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).

Happy Monday!

Update: Watch the replay HERE of me making this recipe on KATU Afternoon Live on January 9, 2016!

Ingredients: 

  • 2 Tbsp grass-fed butter or ghee
  • 1/2 yellow onion, chopped
  • ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
  • 2 large carrots, peeled and sliced
  • 1 medium-large head of green cabbage, chopped
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp sea salt
  • Black pepper to taste

Directions:

  1. Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
  2. Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
  3. Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.

Yields: ~3-4 servings

Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.