Indian Paleo Stew With Chicken Food

INDIAN PALEO STEW WITH CHICKEN

Indian Paleo Stew with Chicken image

This hearty stew is the ideal dish for a lazy weekend dinner. Once it starts cooking, you can just let it simmer all afternoon. Chicken is browned and then slowly simmered in a tomato sauce flavored by Indian spices. We served it for dinner alongside the Paleo version of naan and cauliflower rice.

Provided by Jess

Yield 1

Number Of Ingredients 15

Ingredients

3 tbsp extra virgin olive oil, divided
3 boneless skinless chicken breasts
Salt and freshly ground pepper
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 tbsp ginger, finely grated
1 tbsp garam masala
2 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne
3 cups chicken broth
3/4 cup tomato puree
1/2 cup coconut cream
2-3 small sweet potatoes, peeled and chopped
Fresh parsley, for garnish

Steps:

Heat two tablespoons of olive oil in a Dutch oven over medium heat. Generously season the chicken with salt and pepper and place into the pan. Brown on each side for 4-5 minutes. Remove to a plate and set aside.In the same pan, heat the remaining tablespoon of oil and add the onion, garlic, and ginger. Sauté for 6-8 minutes until soft. Add a tablespoon of the tomato puree, along with the garam masala, cumin, coriander, and cayenne. Stir to combine, cooking for an additional 3-4 minutes.Add the chicken, chicken broth, and remaining tomato puree to the pot. Bring to a boil, then reduce the heat and simmer for 1 1/2 hours. Season with salt and pepper to taste. Remove the chicken to a plate and cut or pull into shredded pieces. Return to the pot and add the sweet potatoes. Continue to simmer for another 35-45 minutes, until the sauce is thick and the potatoes are tender, stirring occasionally. During the last five minutes, stir in the coconut milk. Serve warm.

CHICKEN AND KALE STEW (CROCK POT, PALEO)

Chicken and Kale Stew (Crock Pot, Paleo) image

Make and share this Chicken and Kale Stew (Crock Pot, Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories Chicken

Time 4h20m

Yield 5-6 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb skinless boneless, pasture-raised chicken breast
1 yellow onion, diced
3 carrots, peeled and cubed
1 large sweet potato, peeled and cubed
3 garlic cloves, minced
1 cup low sodium chicken broth
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 teaspoons gluten-free yellow mustard
3 bay leaves
1 bunch kale, stems removed and broken into pieces
sea salt & freshly ground black pepper

Steps:

Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.

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