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30 Minute Healthy Chicken Stew (Paleo, Gluten-Free, Whole30)

Published: January 8, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 20 Minutes
Serves Serves 4
30 Minute Healthy Chicken Stew (Paleo, Gluten-Free, Whole30)
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30 Minute Healthy Chicken Stew for any day of the week. As we are keeping everything clean and healthy this month I am adding one of my favourite chicken recipes.

Loads of veggies and tender chicken cooked in a deliciously spiced sauce. This recipe is undoubtedly my all-time favourite when following a clean diet.

The stew is warm and cozy and super easy, only 30 minutes to make including prep time.

 

chicken stew in a pot made in 30 minutes

 

In this chicken stew recipe, the veggies are cooked al-dente keeping most of the nutrients and yes the veggies are a little different from the typical chicken stew, but who isn’t ready for a little change in flavour I know I am.

I used veggies like Napa cabbage, bell peppers, carrots, zucchini and snow peas all of which cook very quickly. For seasoning, I added thyme and bay leaf making this healthy chicken stew explosively delicious.

Serve as is or with our delicious. gluten-free quinoa garlic cheese flatbread

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Ingredients

  • 2 Tbsp. Extra virgin olive
  • 1 medium onion, halved and thinly sliced
  • 1 red or yellow bell pepper, sliced
  • 2 garlic cloves, sliced
  • 1 Tbsp. GF dried thyme
  • 6 boneless skinless chicken thighs, cut to small bite size pieces
  • 5 cups cold water, divided
  • 2 carrots, diced
  • 3 cups (1/2 small) Savoy or Napa cabbage, sliced (about 1-inch) thick
  • 1 GF bay leaf
  • Himalayan salt and GF ground black pepper to taste
  • 2 Tbsp. Tapioca or arrowroot starch/flour
  • 2 small zucchini, halved lengthwise and diced
  • 8 oz. snow peas

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    Instructions

  • In a large soup pot sauté onions, bell pepper and garlic in olive oil until soft. About 5 minutes
  • Increase the heat to medium-high, stir in the thyme and brown the chicken. About 3 minutes
  • Add 4 cups of cold water, carrots, cabbage, bay leaf and season with salt and pepper. Bring the stew to boil, reduce heat to low and cover. Cook for 10 minutes
  • Whisk together 1 cup of cold water with tapioca/arrowroot starch and add to the stew with zucchini and snow peas. Increase heat to medium-high and cook until the stew starts to thicken. About two minutes. Remove from the heat and enjoy!

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