A rustic bowl filled with chunks of golden chicken and a medley of colorful vegetables submerged in a rich and creamy white sauce. The soup has a garnish of fresh green herbs on top. Contrast is provided by a deep blue napkin and a silver spoon resting on a dark wooden table

Creamy Paleo Chicken and Vegetable Stew

Name: Creamy Paleo Chicken and Vegetable Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 (about 1 pound) boneless and skinless chicken thighs; 2 medium carrots cubed; 2 small parsnip cubed; 2 medium sweet potatoes cubed; 1 can (14 ounces) coconut milk; 2 cups organic chicken broth; 3 garlic cloves minced; 1 medium onion chopped; 1 sprig fresh thyme; 1 tsp paprika; 1 bay leaf; to taste salt; to taste black pepper; 2 tbsp olive oil; for garnish fresh parsley

A satisfying Paleo-style Southern inspired stew.

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style American

Technique Braising

Diet Friendly Paleo

Daily recipe · May 29, 2025

A little about this dish

Turn a dreary day around with this vibrant, flavor-packed dish! Root vegetables and organic, free-range chicken adds the body while coconut milk and spices, characteristic of Southern cuisine, bring a delightful creaminess and warmth to this Paleo-friendly recipe. Don't forget to share the vibrant, sunny outlook on your plate!

Ingredients (for 2)

Boneless and skinless chicken thighs — 6 (about 1 pound)
Medium carrots — 2 — cubed
Small parsnip — 2 — cubed
Medium sweet potatoes — 2 — cubed
Coconut milk — 1 can (14 ounces)
Organic chicken broth — 2 cups
Garlic cloves — 3 — minced
Medium onion — 1 — chopped
Fresh thyme — 1 sprig
Paprika — 1 tsp
Bay leaf — 1
Salt — to taste
Black pepper — to taste
Olive oil — 2 tbsp
Fresh parsley — for garnish

Preparation

Step 1 — 🍳🐔⏲️

Heat up the olive oil on medium heat in a dutch oven. Brown the chicken thighs on each side for about 5 minutes. Remove chicken thighs and set them aside.
Step 2 — 🧅🥕🔥

In the same pot, sauté the chopped onions and minced garlic until onions become translucent. Add the cubed carrots, parsnip, and sweet potatoes, and cook for about 5 minutes until they start to soften.
Step 3 — 🥥🥘🌿

Return the chicken thighs back to the pot, along with the chicken broth, coconut milk, thyme, paprika, bay leaf, and season with salt and pepper. Let the mixture reach a boil, then reduce the heat and let it simmer for about 20 minutes until vegetables are tender and the chicken is cooked through.
Step 4 — 🍽️🌿🔥

Serve the meal hot, garnishing it with fresh parsley before serving.

A final fox tip

This hearty stew is not only gluten-free and paleo-friendly but can easily be tweaked for different dietary needs. Replace chicken with tofu for a vegan option or try adding other seasonal veggies for variation. Don't forget to share your dish with #PaleoComfortJar on Instagram!