Paleo Chicken Stew

It’s been a while since I’ve posted a recipe, and I do apologize. Like I mentioned in my last post for Fish stew, I went through a phase cooking various types of stew. And of these, Chicken appeared the most often. Even though I have kitchen gadget (looking at you, Mr Pressure Cooker) that can save me a lot of time, I still prefer the traditional method of slowly searing the chicken, and then slowly simmer it to extract flavours proper from all the ingredients. I guess I’ve mentioned it previous this is rather therapeutic for me, especially when I’m on a day off after a few shows in a row. Even better when the result looks like this:

Paleo Chicken Stew

There are many variations you can make with a chicken stew, and I usually just dig out whatever I have in my fridge. The basic mirepoix (carrot, celery and onion) is quite essential in this recipe, but the rest of the vegetables can be anything: zucchini, capsicum, green beans, eggplant, tomato; whatever rocks your boat. Tesco delivery sent me a massive bag of garlic the other day, so I decided to throw 2 whole garlic (merely cut in half lengthways) in my stew. If that scares you, let me reassure you that after cooking for a long time, garlic becomes super mushy and sweet. It also lends the same sweetness into the broth. Really delicious stuff.

Kelly Style Paleo Chicken Stew Recipe:
2 tablespoons olive oil
2 stalks Celery, cut into bite-size pieces
1 Carrot, peeled, cut into bite-size pieces
3 strips Streaky Bacon, sliced
1 small Onion, chopped
2 Whole Garlic, cut into halves (of course, feel free to cut the amount)
Salt and freshly ground black pepper
200ml Chicken stock
1 teaspoon dried Oregano
1 tablespoon tomato paste
1 bay leaf
1 teaspoon Paprika
500g Chicken Drumsticks (about 6)
2 Tomatoes, diced
100g Green Beans, cut into 2 inch piece
1 teaspoon tapioca starch (Optional, can use Potato starch too or just add Plain flour in the beginning)
Handful of Parsley leaves, roughly chopped
Salt and Pepper to taste

Heat a non-stick pan and sear the chicken drumsticks until brown. Remove from pan and set aside.

Add olive oil and sauté celery, carrot, onion for few minutes, then add the garlic, followed by dried oregano, paprika, tomatoes, tomato paste, bay leaf and chicken stock. Bring to simmer and put the chicken drumsticks back in. Reduce heat to low and simmer for about 30 minutes, stirring occasionally.

When the cooking liquid has reduced to a stew consistency, add green beans, remove the bay leaf, and cook for further 5 minutes. Season to taste with salt and pepper. And as an optional step thicken with some tapioca starch mixed with water. Serve warm as it is, or with bread (rice is good too, if you swing that way).

Mmmm so good!

The reason I love using drumsticks for this is that it’s super forgiving and super easy to achieve tenderness. You can of course use thighs too which is about the same, and if you use chicken breasts, cut the cooking time so it doesn’t go stringy. Love the natural sweetness extracted from all the vegetables, and the slight tang from the tomatoes. The tender chicken and mushy garlic is so comforting, while the green beans provided a much needed crunch.

Nom!

I enjoyed mine as it is, but feel free to pair yours with bread, rice, or even pasta! It’s as versatile as it can get. Ok, now I must sign off and get practising for my next show!

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