Hearty Chicken Stew (Dairy and Gluten/Grain Free)

With the sight of snow on the ground this morning in April, I thought a stew might make for a nice dinner.  This is a nice hearty dish, which can serve many and is easily be adapted.  I have made it with both the cashews and with the tapioca.  I like the additional flavour of the cashews but the tapioca is nice as well and is more often on hand.  This recipe does work with just using water and no broth, just increase the spices a little to increase the flavour.

Ingredients (serves 6-8)

• 1/2 cup cashews soaked in 1/2 cup boiling water for 2 hours then puréed or 1/4 cup quick cook tapioca
• 1 tablespoon olive oil
• 1 diced onion
• 3 cloves garlic
• 3 chicken breasts cut into bite size pieces
• 3 stalks diced celery
• 4 diced carrots
• 4 diced potatoes
• 1 pound diced mushrooms
• 1 diced zucchini
• 1 diced sweet pepper
• 1/4 cup peas
• 3 cups gluten/MSG free chicken or vegetable broth, or just water (I also substituted 1/4 cup with white wine)
• 3 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon parsley
• 1 teaspoon paprika
• sea salt and black pepper to taste

Directions

1. In a large pot, heat oil and cook onion until translucent.  Add garlic and cook for another minute.  
2. Add all other ingredients except cashews/tapioca.  Cook for 15-20 minutes until chicken is no longer pink and vegetables are soft.
3. Add cashews or tapioca and cook for another 10-15 minutes or until stew becomes thicker.