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Erin's Recipe For Chicken Stew
Ingredients
- 4 skinless bone-in chicken thighs
- 1 (15oz) bag frozen butternut squash, cubed (Publix)
- 1 lb sweet potato
- 2 medium onions
- 4 carrots, chopped
- 1 ripe plantain (optional)
- 1 (13.5oz) can coconut milk
- 32-40oz chicken broth
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Directions
- In stock pot, season chicken with garlic salt, pepper and turmeric on both sides. Add onions. Add 1" chicken broth and cook covered on med to med-hi heat (~ 6) for about 20 minutes, flipping chicken over halfway thru. Chop carrots, potatoes and plantain while chicken cooks. Cook until chicken is no longer pink and onions are translucent. Chicken will be rubbery at this point.
- Add bag of frozen squash, carrots and enough broth to cover everything. Heat to boil then reduce heat to med-low and simmer 10 mins.
- Add potatoes and remaining broth and continuing simmering on med-low heat until veggies are soft (about 20 mins).
- Remove bones.
- Add plantains and coconut milk and simmer on med-low for another 10-15 mins.
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