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
- In a large pot, heat oil and cook onion until translucent. Add garlic and cook for another minute.
- Add all other ingredients except cashews/tapioca. Cook for 15-20 minutes until chicken is no longer pink and vegetables are soft.
- Add cashews or tapioca and cook for another 10-15 minutes or until stew becomes thicker.
I made this for myself and my noodle-loving husband tonight and we both loved it. Thanks for the recipe- I'll certainly be using it again!
ReplyDeleteSO glad to hear especially since it this recipe may not taste so good with the addition of noodles ;)
ReplyDelete