Paleo Baked Chicken Stew Food

ONE POT MOROCCAN CHICKEN STEW

Steps:

• Heat 1 tablespoon of olive oil in a large cooking pot on a medium high heat. Season the chicken breasts with salt and pepper. When the oil is simmering add the chicken to the bottom of the pot and brown the breasts, aa couple minutes of cooking on each side. The chicken doesn't need to be fully cooked through at this point since you'll be cooking it more later.
• Once browned, remove the chicken from the pot and place on a paper towel lined plate. Turn off the heat for a few minutes as you make the puree in the next step.
• Place the roughly chopped onion, tomatoes, ginger and garlic in a blender and blend into a puree. Set aside.
• Add the remaining 1 tablespoon olive oil in the same pot you were using before and bring to a medium high heat. When the oil starts to simmer add the sliced onions and fry until softened, about 5 minutes.
• Add the spices ( turmeric, cumin, coriander cinnamon) and continue to fry the onions another minute before adding the puree mixture. Keep sautéing the onions another 3 minutes. Add the blended onion/tomato mixture to the pot.
• Return the chicken to the dish and add the carrots, chicken stock, sugar and vinegar. Bring to a simmer, cover the pot with a fitted lid and let stew for at least 30 minutes.
• Remove the chicken from the pot. Add the chopped dates and stir to mix in well. On a cutting board or plate use a couple of forks to shred the chicken into bite sized pieces. Stir the chicken back in. Taste and season with salt as needed.
• Serve over rice or cauliflower rice (if you want a paleo meal) and enjoy!

INDIAN PALEO STEW WITH CHICKEN

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.

PALEO BAKED CHICKEN STEW

Steps:

• Preheat oven to 325 F (160 C).
• Add avocado oil to a hot frying pan and brown the chicken cubes.
• Add in the garlic, tamari sauce, bone broth and bring to a boil. Pour into a baking dish.
• Bake uncovered for 1 hour.
• Then add in the diced pepper, zucchini, tomato, and onion and bake for 10 minutes. Season with additional salt and pepper, if needed.

CHICKEN AND KALE STEW (CROCK POT, PALEO)

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.

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

Steps:

• Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
• Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
• Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
• Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.