Py Paleo - Creamy Chicken Stew 2 (serving=cup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 268.0
- Total Fat: 9.2 g
- Cholesterol: 74.2 mg
- Sodium: 232.9 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.4 g
- Protein: 22.9 g
View full nutritional breakdown of Py Paleo - Creamy Chicken Stew 2 (serving=cup) calories by ingredient
Introduction
modified from recipe found at paleodietlifestyle.com modified from recipe found at paleodietlifestyle.comNumber of Servings: 4
Ingredients
-
386 grams Chicken Drumstick
2 tablespoon Carrington Farms - Ghee, organic
.25 cup Terrasoul Superfoods - Cassava Flour
2 cup Bonafide Provisions - Beef Broth, organic, grass -fed
6 large Mushrooms, fresh
2 cup, chopped Onions, raw
4 clove Garlic
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
.086 cup Feel Good - Arrowroot Powder (organic)
.5 serving Py Paleo - Cashew Milk (serving=cup)
.125 cup Arroy-D Coconut Milk (1.5 cup per box)
Directions
Ingredients
–One 4 lbs whole chicken;
–½ cup of clarified butter, butter or other Paleo fat;
–2 onions, chopped;
–4 cloves garlic, minced;
–1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
–2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
–2 carrots, chopped;
–2 celery stalks, chopped;
–5-6 white button mushrooms, sliced or whole;
–½ cup cashew milk;
–2 green onions, sliced;
–Sea salt and freshly ground black pepper to taste;
Preparation
–Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
–In a large saucepan placed over a medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
–Add the onions to the same saucepan and cook in the remaining juices. Once they have sautéed and begun to brown, add the garlic and cook for a few minutes together.
–If you wish to add a thickening paleo flour, do so now.
–Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix.
–Add in the vegetables and chicken, along with any juices from where the chicken was resting.
–Season to taste with salt and pepper.
–Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
–Cover and cook for approximately 30 minutes.
–Stir in the cashew milk & green onions
–Cook for just about another 2 minutes and serve.
This recipe makes about 6 servings. I found it to be a lot; however, it freezes quite nicely. Enjoy!
Serving Size: Makes 5.5 cups
–One 4 lbs whole chicken;
–½ cup of clarified butter, butter or other Paleo fat;
–2 onions, chopped;
–4 cloves garlic, minced;
–1/4 cup cassava, almond or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew);
–2 cups of homemade chicken broth or stock (you may decide to add more if you find the stew too thick);
–2 carrots, chopped;
–2 celery stalks, chopped;
–5-6 white button mushrooms, sliced or whole;
–½ cup cashew milk;
–2 green onions, sliced;
–Sea salt and freshly ground black pepper to taste;
Preparation
–Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
–In a large saucepan placed over a medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
–Add the onions to the same saucepan and cook in the remaining juices. Once they have sautéed and begun to brown, add the garlic and cook for a few minutes together.
–If you wish to add a thickening paleo flour, do so now.
–Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock, or even just water. Do so slowly while continuing to mix.
–Add in the vegetables and chicken, along with any juices from where the chicken was resting.
–Season to taste with salt and pepper.
–Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
–Cover and cook for approximately 30 minutes.
–Stir in the cashew milk & green onions
–Cook for just about another 2 minutes and serve.
This recipe makes about 6 servings. I found it to be a lot; however, it freezes quite nicely. Enjoy!
Serving Size: Makes 5.5 cups