Creamy Chicken Stew
Makes 8-10 servings
What you need:
3 pounds organic boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each: himalayan salt, pepper and paprika
2 tablespoons coconut oil
2 cups red potatoes or blue potatoes, cubed & peeled into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
1 cup green and red pepper, chopped
2 1/2 cups crimini mushrooms, quartered
1 cup celery, diced
3 kale leaves or 2 handfuls baby kale, washed and shredded
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
7 cups organic chicken broth, divided (5 cups/2 cups)
1/2 cup coconut oil or grass-fed butter
3/4 cup sprouted spelt flour or gluten-free flour
What to do:
-In a Dutch oven, cook the chicken in 2 tbsp of coconut oil with salt, pepper and paprika until the chickens juices run clear, stirring occasionally.
-Add all vegetables (except kale) plus the basil, bay leaf and 5 cups broth to the dutch oven and bring to a boil.
-Reduce heat, cover and simmer for 20 minutes or until potatoes and carrots are tender.
-Remove bay leaf.
-In a saucepan, melt coconut oil (or butter) and whisk in flour until smooth. Cook and continue to whisk for 2 minutes until smooth.
-Gradually whisk in remaining broth to the “rue" (2 cups).
-Once rue has thickened, pour into the Dutch oven
-Bring the stew to a boil and add in kale.
-Reduce heat and simmer, uncovered for 5 minutes or until heated through.
-Serve with fresh cracked pepper and enjoy!