A delicious and hearty Paleo stew made with tender chicken, sweet potatoes, and creamy coconut milk, seasoned with fragrant spices. This stew is perfect for a cozy and satisfying meal.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 large sweet potatoes, peeled and diced. 1 can 14 oz coconut milk. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, chopped. 1 tablespoon coconut oil. 2 teaspoons curry powder. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and saut until translucent, about 3-4 minutes. Add the minced garlic, curry powder, ground cumin, ground coriander, and red bell pepper. Saut for another 2 minutes, until fragrant. Add the diced chicken pieces and cook until they start to brown, about 5 minutes. Stir in the diced sweet potatoes and pour in the coconut milk. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro leaves. Enjoy your Paleo Coconut Chicken and Sweet Potato Stew!
Prep Time: 15 minutes
Cook Time: 30 minutes
Briana Sue