Enjoy a healthy and comforting meal with the family. This broccoli coconut chicken stew is a flavourful one-pot dish made with veggies and protein, and enhanced with creamy coconut milk.
Winter is always a great opportunity for one-pot dishes, casseroles, stews and soups. Well, here I am with another delicious and healthy stew recipe.
This stew recipe is easy and quick to put together. And, those simple ingredients and flavours come together in an amazing combo, that will keep you coming back for more. More, the one-pot stew is packed with vegetables and proteins all combined with creamy coconut milk and some fresh herbs.
Onion
The secret to a good base for almost any dish is an onion. Therefore, use onions to add a fantastic flavour to this stew. Like I just said, onions elevate the flavour of the dish and are nutrient-packed, as well. And just like my mom, I always use onions.
Other than onions, I included carrots, celeriac and fresh coriander, as well. They make a great addition to this pot. They are delicious and also healthy, by being packed with vitamins A, C and K. Carrots and celeriac or celery are also the basic ingredients for a great ragù recipe. For instance, this ragù Bolognese.
Since I try to eat more lean meat, I picked chicken. Chicken is always a great choice, because it is low in fat and high in protein and therefore, perfect to include in your diet. I used chicken tenders, but you can use chicken breasts or chicken thighs as well.
Coconut cream
To keep this soup paleo, I used tapioca starch to thicken it and besides chicken broth, I used coconut milk. Coconut milk makes a difference in this recipe; in flavour and looks. Make sure you pick the creamiest coconut milk you can find. Usually, you’ll find it in a can. And, avoid the ones with reduced fat percentage. Go for full fat, instead. I am sure you are familiar with the fat-rich cream layer floating on top part of the coconut milk can.
You might like these stew and soup recipes, too: grape beef stew, a paleo eggplant beef casserole, a hearty lentil bean stew, a protein chicken rice soup or this fun pancake soup.
Ingredients for 3-4 portions of broccoli coconut chicken stew:
- 2 tsp of coconut oil
- 200-250 g chicken tenders
- 1 small onion (chopped)
- 100 g celeriac (cubed)
- 2 small carrots (cut)
- 1 Tbsp of tapioca flour/starch
- 400 ml vegetable or chicken stock
- 400 ml coconut milk (canned)
- 250 g broccoli florets
- sea salt and pepper
- fresh coriander (garnish)
To begin, prepare the chicken tenders. In a larger pot, melt the coconut oil. Then, add the chicken tenders and brown them on all sides. Once the chicken is cooked, remove it from the pot and set it aside. When cold, shred it into smaller pieces.
In the same pot, add the chopped onion and cook until softened. Then, add the celeriac and carrots and stir to combine. After a couple of minutes, cover everything with chicken stock and coconut milk.
Bring the soup to a boil. Afterwards, lower the heat to medium-low, mix the starch with a couple of spoons of water and stir it into the soup. Cook until thicken. Season with sea salt and pepper. Then, add the broccoli florets and the shredded chicken and simmer for 15- 20 minutes.
Finally, serve the broccoli coconut chicken stew while still steamy and hot. Sprinkle it with some fresh coriander. And maybe pair it with a slice of bread or a bread bun.
Enjoy.
