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Chicken Stew (Whole 30, Gluten-Free)

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Prep Time 15 minutes
Cook Time 35 minutes

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.
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