Paleo Cream Stew

Cozy up with a bowl of Paleo Cream Stew, a comforting yet wholesome twist on traditional cream-based stews, crafted to align perfectly with paleo dietary principles. This recipe swaps heavy cream for velvety full-fat coconut milk, creating a luscious dairy-free base that pairs beautifully with tender chicken thighs, nutrient-packed sweet potatoes, and an array of flavorful vegetables like carrots, celery, and onions. Seasoned with aromatic fresh herbs like thyme and rosemary, and simmered to perfection in rich chicken broth, this one-pot meal is brimming with hearty, soul-warming flavors. Ready in just under an hour and simple enough for weeknight dinners, this paleo-friendly stew is both satisfying and nourishing. Serve it hot with a sprinkle of fresh parsley for a vibrant finish, and savor every wholesome spoonful!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, chopped
• 1 medium sweet potato, peeled and cubed
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup full-fat coconut milk
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic and sauté for another 1 minute until fragrant.

Step 3

Stir in the sliced carrots, chopped celery, and cubed sweet potatoes. Cook for 5 minutes, stirring occasionally.

Step 4

Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5 minutes.

Step 5

Pour in the chicken broth and bring to a simmer.

Step 6

Reduce the heat to low and stir in the coconut milk, thyme, rosemary, salt, black pepper, and bay leaf.

Step 7

Cover the pot and let the stew simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 8

Remove the bay leaf from the pot before serving.

Step 9

Ladle the stew into bowls and garnish with chopped fresh parsley for a touch of color and freshness.

Nutrition Facts

Serving size	(2610.3g)

Amount per serving	% Daily Value*
Calories	2607.7

Total Fat 160.8g	0%
Saturated Fat 94.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 714.4mg	0%
Sodium 5495.1mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 21.6g	0%
Total Sugars 35.0g
Protein 203.4g	0%

Vitamin D 47.6IU	0%
Calcium 438.2mg	0%
Iron 19.4mg	0%
Potassium 4967.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 31.0%

Carbs: 13.7%