Coconut and Chicken Stew
This simple chicken stew recipe is hearty yet healthy. If the vegetables aren't in season, substitute with the same amount of your favorite veggies. Just be sure not to skimp on the fresh lime.
Ingredients
- 2 large boneless skinless chicken breasts cubed, approx. 1 lb
- salt and black pepper
- 2 tsp grapeseed or other neutral oil
- 1 bunch carrots tops included*
- 1 ear white corn
- 1 lg tomato seeded and roughly chopped
- 1 clove garlic finely chopped
- 1 sm yellow onion chopped
- 2 cup chicken stock
- 1 13.5-oz can coconut milk
- juice of 1 lime
- 2 cup cooked rice optional
Instructions
- Season chicken with salt and pepper. In a large, non-stick saute pan, heat the oil over medium-high heat and sear the chicken cubes until golden on both sides. Remove from pan and set aside.
- Remove tops from carrots. Peel and cut carrots into 1/2" thick rounds. Remove the thick stems from the carrot tops and roughly chop the leaves.
- In the pan in which you cooked the chicken, cook the carrots through onion over medium-high heat until onions are soft, about 3 minutes.
- Return the chicken to the pan, add the stock and bring it to a boil. Turn heat down, cover and simmer for 40 minutes.
- Remove from heat and stir in coconut milk and lime juice before serving. Season with additional salt to taste. Serve as a stew or over rice.
Notes
* Carrot tops are rarely used in recipes but are as edible as the orange root. They offer a distinctive herbal flavor.