Coconut Vinegar Poultry Stew

Time: 50 min


Serves: 4



  1. Browning the Chicken: In a large skillet or Dutch oven, heat the organic extra virgin coconut oil with vanilla over medium-high heat. Season the chicken pieces with Pink Himalayan Salt and black pepper. Once the oil is hot, add the chicken pieces and brown them for about 5-7 minutes on each side. Remove and set aside.
  2. Sautéing Vegetables: In the same skillet, add the finely sliced onions, minced garlic, diced tomatoes, and bell peppers. Sauté until the onions are translucent and the tomatoes have softened.
  3. Adding Spices: Stir in paprika and ground coriander, letting them toast for a minute to release their flavors.
  4. Stewing the Chicken: Return the browned chicken pieces to the skillet. Add the organic coconut vinegar and chicken broth or water. Ensure the chicken pieces are mostly covered. Bring the mixture to a boil, then reduce the heat to low. Simmer covered for about 35-40 minutes, allowing the chicken to become tender and the flavors to meld.
  5. Garnish and Serve: Once the stew is ready, adjust seasoning if necessary. Sprinkle freshly chopped parsley over the top. Serve hot.


Products used in this recipe

Organic Extra Virgin Coconut Oil With Vanilla

Organic Coconut Vinegar with Mother

Pink Himalayan Salt Fine

Gluten Free
High Protein
Dairy Free

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