Stew.
Enough said.
This recipe was inspired by every bowl of hearty stew I have ever eaten. Ever. I used white sweet potatoes, carrots, and kale for my veggies–the different tastes and textures compliment each other well. If you like your stew with a traditional red meat, substitute it with the chicken and let me know how it comes out. Enjoy!
Ingredients:
1 1/2 to 2 lbs chicken
4 cups white sweet potatoes
2 cups carrots
6 stalks kale
Broth Base:
2 cups chicken stock
1 can whole fat coconut milk
1/4 cup melted butter
1 tbsp cumin
3 tbsp paprika
1 tsp sea salt
1 tsp garlic powder
1 tsp dried onion (flakes or powder)
1/4 tsp black pepper
Start preparing the stew by chopping up the vegetables and chicken into bite sized pieces (about 1-2 inch cubes). Place them into your crock pot.
In a separate bowl, whisk together the chicken stock, coconut milk, and melted butter. Once mixed together add in the seasonings (cumin, paprika, sea salt, garlic, onion, and black pepper).
Pour over the top of the meat and veggies. Cook on high for 4-6 hours.
Makes 4-6 servings
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