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!
- 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
- 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.
- 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.
- 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.
- 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
Saturday evening, Jesse and I went to a get together out at Jason Seib’s house and had a freaking blast! The food was phenomenal (his wife is a stellar cook), the drinks were dangerously good (and strong — thanks, Jason) and the company was fantastic. It was a chilly and rainy night, and being inside a cozy house out in the country with good food, friends and games was just what was needed. I hated to see the night come to an end, but there will be more fun times ahead. Jesse and I even stayed until after Midnight!
For dinner, Jason’s wife made one of the most delicious soups/stews I’ve ever tasted…for real. I couldn’t distinguish what spices were in it (I think I just need to ask her), but the ingredients inspired this creation that I’m sharing with you today. I used stew meat instead of the ground beef that she used because that’s what I had on hand and it needed to be eaten. It came out pretty darn good, but still has a little different flavor than hers. Seriously, I don’t know what she put in it, but I need to figure it out!
Jesse and I ate this for dinner over candlelight last night because the power went out. Thankfully, the stew was done simmering on the stove and not in the middle of cooking. It was kind of fun, but also made us realize that we’re not very prepared for power outages when it’s dark outside. It was our second one of the weekend, but the first was during daylight hours. They weren’t super quick outages either — the first on Saturday was about 90 minutes to two hours and the second one on Sunday was close to an hour. This is all thanks to the rainy and super windy weather we had all weekend. With that said, I thought it seemed fitting to name the recipe a rainy day stew. You can even see all the water on my deck in the pictures. I had to sneak these pictures when I could, as it’s been extremely challenging with the rain, wind and gray skies!
- 2 Tbsp grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 small red bell pepper, chopped
- 1 jalapeno, seeded and chopped (keep some seeds in if want it spicier)
- 2 lb grass-fed beef stew meat
- 1 28 oz can crushed tomatoes
- 2 cups bone broth
- 3 Tbsp tomato paste
- 2 tsp ground coriander
- 1 Tbsp + 1 tsp paprika
- 1 Tbsp + 1 tsp chili powder
- Pinch of cayenne
- Sea salt and pepper to taste
- 2.5 cups fresh butternut squash cubes
- Melt butter in a large pot over medium heat. Add the onion, garlic, jalapeno and red pepper. Stir and cook a couple minutes. Then, add the stew meat and season to taste with sea salt and pepper.
- After 5-7 minutes, once meat has browned, add the tomato paste and mix well. Then, add the crushed tomatoes, bone broth, coriander, paprika, chili powder and cayenne. Add more sea salt and pepper, if desired.
- Bring the stew to a simmer and then reduce heat to medium-low, and cover with a lid. Allow to cook for 2 hours, stirring occasionally.
- After the two hours, add in the butternut squash and stir. Cover with a lid and continue to simmer for another 1-2 hours or until meat and squash are tender.
- Adjust seasonings as needed and serve.
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