Hearty and healthy this chicken stew (Whole 30, Gluten-Free) is the ultimate comfort.
Clean ingredients such as tender chicken pieces, potatoes, and carrots come together to make a delicious hearty stew that is gluten-free and Whole 30 compliant. It is one of our favorite one-pot meals on cool nights and comfort food at its best. All you need is a handful of simple ingredients and you have a delicious meal the whole family can enjoy. I usually make it on the stove top but it can easily be made into a slow cooker meal as well. This healthy chicken stew is an easy and great recipe for a busy night or a lazy weekend. It is also a great recipe if you are on the whole30 program as it is one of my favorite whole30 recipes.
Simple ingredients I use to make Chicken Stew ( Whole 30, Gluten-Free)
chicken breast or chicken thighs
tapioca flour
onion
garlic
carrots
potatoes (yukon or russet potatoes)
paprika
onion powder
garlic powder
salt
pepper
bay leaves
chicken broth or chicken stock or bone broth
coconut aminos
Chicken Stew (Whole 30, Gluten-Free)
Ingredients
- 4 boneless, skinless chicken breasts cut into 1 inch pieces.
- 3 tsp salt (divided)
- 1 tsp black pepper
- 2 tbsp tapioca flour (or gluten-free flour)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 6 carrots, peeled and cut into 1 inch pieces
- 6 Yukon gold potatoes, peeled and cut into 4 pieces
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 bay leaves
- 5 cups chicken broth
- 2 tbsp coconut aminos
Instructions
- In a medium-sized bowl add chicken pieces, 1 tsp salt, 1 tsp pepper, and 2 tbsp of tapioca flour OR gluten-free flour and toss until chicken is evenly coated.
- Add extra-virgin olive oil to large pot with lid over medium-high heat. Add chicken pieces and brown on all sides (chicken does not need to be cooked through). Remove chicken and set aside.
- Add onion and garlic and saute until onions are soft. Add one cup of chicken broth to deglaze the pan and scrape the brown bits from the bottom of the pan. Add carrots, chicken, potatoes, paprika, onion powder, garlic powder, pepper and remaining salt. Stir well.
- Add chicken broth, cocnut aminos, and bay leaves. Bring to a boil. Cover bring down to a simmer over medium-low heat and cook for 25-35 minutes or until vegetables are tender. Uncover, add more salt and pepper if needed, add fresh parsley, and serve.
