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
Cuisine: American
Ingredients: boneless and skinless chicken thighs, 6 (about 1 pound) None; medium carrots, 2 cubed; small parsnip, 2 cubed; medium sweet potatoes, 2 cubed; coconut milk, 1 can (14 ounces) None; organic chicken broth, 2 cups None; garlic cloves, 3 minced; medium onion, 1 chopped; fresh thyme, 1 sprig None; paprika, 1 tsp None; bay leaf, 1 None; salt, to taste None; black pepper, to taste None; olive oil, 2 tbsp None; fresh parsley, for garnish None

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style American

Technique Braising

Diet Friendly Paleo

Daily Recipe: May 29, 2025

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.

Additional

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!