Chicken Stew

Written by: Kerby Hukom



Time to read 0 min

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East


  • 1 Whole Chicken
  • 1/2 cup García de la Cruz Organic Extra Virgin Olive Oil
  • 1 Sweet Onion
  • 6 cloves Garlic, Minced
  • 1/2 cup Cassava Flour
  • cups Mushroom Chicken Bone Broth
  • 2 stalks Celery, Chopped
  • 10 Mushrooms, Sliced
  • 1 cup Coconut Cream
  • 2 Green Onions, Sliced
  • 1 cup Green Peas
  • Himalayn Pink Salt
  • Peppercorn Black



  • Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts.
  • In a large saucepan placed over a medium heat, pour in the olive oil.
  • Add in the chicken pieces and cook until golden brown on all sides.
  • Remove the chicken and put aside until later.
  • Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
  • Add the cassava flour.
  • Whisk in the chicken broth.
  • Add in the vegetables and chicken, along with any juices from where the chicken was resting.
  • Add salt and pepper.
  • Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
  • Cover and cook for approximately 30 minutes.
  • Stir in the coconut cream, green onions and peas.
  • Cook for a few more minutes. Enjoy!